Apple & Thyme Chicken Recipe
Are you looking for a mouthwatering Apple & Thyme Chicken recipe? This compelling Apple & Thyme Chicken is the Main Dish of choice for a winning meal. I have a weakness for Chicken, thus I prepare this recipe often. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1 whole chicken
1 bunch thyme
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground allspice
1 jumbo onion, peeled and cut into 1/2 inch thick wedges
2 teaspoons olive oil
2 large Granny Smith apples, cored and each cut into quarters
2 tablespoons apple jack or calvados
1/2 cup chicken broth
Directions
Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another day.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
Reserve 2 thyme sprigs; chop enough remaining thyme leaves to equal 1 tablespoon.
With fingertips, gently separate skin from meat on chicken breast.
Place 1 thyme sprig under skin of each breast half.
In cup, mix chopped thyme, salt, pepper, and allspice.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
In medium roasting pan (about 15 /12" by 10 1/2"), stir onion wedges with olive oil, chopped thyme mixture, and 1/4 cup water.
Push onion mixture to sides of roasting pan.
Place chicken, breast side up, on small rack in center of roasting pan.
Roast chicken and onion wedges 40 minutes.
Add apples to pan; roast about 20 minutes longer.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F. and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.
Meanwhile, remove rack from roasting pan.
With slotted spoon, transfer onion mixture to platter with chicken.
Skim and discard fat from drippings in pan.
Add applejack to pan and cook 1 minute over medium heat, stirring.
Add chicken broth; heat to boiling Serve pan juice mixture with chicken.
Remove skin from chicken before eating if you like.
Remove giblets and neck from chicken; refrigerate for use another day.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
Reserve 2 thyme sprigs; chop enough remaining thyme leaves to equal 1 tablespoon.
With fingertips, gently separate skin from meat on chicken breast.
Place 1 thyme sprig under skin of each breast half.
In cup, mix chopped thyme, salt, pepper, and allspice.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
In medium roasting pan (about 15 /12" by 10 1/2"), stir onion wedges with olive oil, chopped thyme mixture, and 1/4 cup water.
Push onion mixture to sides of roasting pan.
Place chicken, breast side up, on small rack in center of roasting pan.
Roast chicken and onion wedges 40 minutes.
Add apples to pan; roast about 20 minutes longer.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F. and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.
Meanwhile, remove rack from roasting pan.
With slotted spoon, transfer onion mixture to platter with chicken.
Skim and discard fat from drippings in pan.
Add applejack to pan and cook 1 minute over medium heat, stirring.
Add chicken broth; heat to boiling Serve pan juice mixture with chicken.
Remove skin from chicken before eating if you like.
