Honey Mustard Roasted Chicken With Apples
Honey and apples make for a sweet Jewish New Year
By Amy Kritzer, 4:09AM, Tue. Aug. 21, 2012
Some foods are just unequivocally sexier than other foods. Oysters, strawberries and champagne, dark chocolate, and chopped liver. You heard me. But to me, nothing is sexier than a whole roasted chicken.
There is something about rubbing fat and spices all over a raw bird that gets me hot and bothered. Just me? Hmm. This chicken is just perfect for Rosh Hashanah – the Jewish New Year- which is coming up in September. It is just like secular New Year’s, but instead of celebrating with a case of Andre and making out with strangers, we celebrate with apples and honey, which symbolize a sweet New Year. A little tamer but just as fun!
Honey Mustard Roasted Chicken with Apples
Prep time: 30 mins
Cook time: 1 hour 40 mins
Total time: 2 hours 10 mins
One 3-4 pound chicken
2 tablespoons canola or vegetable oil
Salt and pepper to taste
2 tablespoons fresh thyme
1 medium onion, chopped into large pieces
3 tablespoons Dijon mustard
2 tablespoons honey
1 cup chicken broth
3 Fuji apples
3 tablespoons brown sugar
Preheat your oven to 375 degrees.
Remove the giblets from the chicken and clean thoroughly with cold water. Dry chicken.
Rub oil on the chicken and season with salt, pepper and thyme.
Put the chicken on a rack (to prevent dryness) in a roasting pan and surround with onions.
Combine Dijon mustard, honey, and chicken broth and pour over the chicken.
Roast the chicken for 45 minutes, basting halfway through.
Chop apples into similar sized pieces as the onions. Sprinkle with brown sugar and add to the pan.
Roast until the apples are soft and the internal chicken temperature is 165 degrees, about 1 hour 40 minutes total.
Serve with rice or potatoes!