This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
For me, it is so, so easy to go into these event weeks and make all sweet dishes. The desserts are always a treat and while #appleweek is a great excuse to try out some really fun ones, I always try to make a conscious effort to work in some savory things too. Getting to try out this Swiss Diamond XD Nonstick Roasting Pan was a great reason to make this gorgeous chicken for our dinner one night and it was so, so good.
Because you’re starting with a whole, fresh chicken, it does take longer to cook – but the time is largely hands off. I threw potatoes, onions, and apples in the pan too, so this was pretty much a on-dish meal for us – I just added a simple side salad.
Also, this pan is totally dreamy. I never knew a roasting pan could cook so evenly! Or clean up so easily! While I’ve typically only used my roasting pan for holiday turkeys, this pan will surely be in heavy rotation around here.
You can enter to win a cookware set from Swiss Diamond, and lots of other great prizes from #appleweek sponsors, here: a Rafflecopter giveaway
Cider-Glazed Roasted Chicken
(adapted from The Comfort of Cooking)
3-4 lb. whole chicken
1 lb. new potatoes
1 onion, cut into wedges
2 apples, cored
2 Tbsp. olive oil
Salt and pepper, to taste
1 sprig rosemary, removed from the stem and roughly chopped
1 cup apple cider
1 1/2 Tbsp. brown sugar
1 Tbsp. sherry cooking wine
1 tsp. grainy mustard
Preheat the oven to 425 degrees F.
In the bottom of the roasting pan, combine the potatoes, onion, apples, and 1 Tbsp. of olive oil. Toss to evenly coat and season with salt and pepper. Place the chicken on top. Rub with remaining olive oil. Season with salt and pepper and liberally sprinkle with rosemary.
Cook the chicken for approximately 1 hour 20 minutes, until a meat thermometer reads 165 degrees.
About a half hour before the chicken is done, combine the cider, brown sugar, sherry cooking wine, and mustard in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove from the heat and let cool, whisking occasionally, until thickened, about 10-15 minutes.
When the chicken is done, pour the cider glaze evenly over everything, and tent the pan with foil. Let rest for 10 minutes before carving.
Want to see what other apple dishes are cooking up today? Here are Thursday’s Recipes:
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.