Cider-Glazed Roasted Chicken #appleweek

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

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Cider-Glazed Roasted Chicken
(adapted from The Comfort of Cooking)
Serves 4-6

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.

Fresh Corn Salsa (9)

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.

 

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Hasselback Apples #appleweek

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.

Hasselback apples. Or as I like to call it: small batch apple crisp. While this can surely be sized up for a crowd (and wouldn’t this make a lovely dessert for a fall dinner party?!) it’s really perfect when you need a dessert for two.

This was Jake’s personal favorite from all of my #appleweek cooking. He raved about it for days!

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This is a pretty basic dish which really lets the apple shine through. The bake times included are for a firm apple. If you’re using a softer variety, you’ll want to cut the bake times a little so your apple doesn’t mush.

Also, a sharp knife is really going to help here it’s hard to get the nice thin slices without one. I used my Swiss Diamond Knife and it was perfect.

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And don’t forget, you can enter to win prizes from Swiss Diamond, Flahavan’s, and the other #appleweek sponsors here: a Rafflecopter giveaway

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Hasselback Apples
(adapted from My Recipes)
Serves 2

1 large, firm apple
2 Tbsp. brown sugar, divided
1 Tbsp. butter, melted, divided
1/2 tsp. cinnamon, divided
1 Tbsp. Irish oatmeal (I used Flahavan’s)
1/2 tsp. all purpose flour
Dash of salt
Vanilla ice cream, for serving

Preheat the oven to 400 degrees F.

Peel and core the apple and slice in half. Place the apple halves cut-side down and slice thinly most of the way through, leaving the bottom attached.

Spray a small baking dish with non-stick spray. Transfer the apples to the baking dish.

Combine 1 1/2 tsp. brown sugar, 1/2 Tbsp. butter, 1/4 tsp. cinnamon. Brush evenly over the apple.

Cover the pan with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes. Remove and let cool for a few minutes.

Combine remaining sugar, butter, cinnamon, oats, flour and salt. Spoon evenly over the apples. Bake for an additional 10 minutes. Broil for 2 minutes to crisp up the top. Serve with ice cream.

Fresh Corn Salsa (10)

More apple goodies this way! Check out Tuesday’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.