Apple Cranberry Roasted Chicken
This recipe brings together the best of autumn flavors in one hearty, soul-soothing dish.
Ingredients
- 1–2 whole chickens, 3–4 lb each, cleaned and patted dry
- 4 apples large Honeycrisp or Granny Smith cored and quartered
- 2 cups fresh cranberries rinsed and patted dry
- 4 tbsp olive oil
- 4 tbsp honey
- 2 tbsp Dijon mustard
- 4 tbsp fresh thyme leaves or 2 tbsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk olive oil, honey, Dijon mustard, and thyme. Season with salt and pepper. Add a splash of apple cider vinegar for extra tanginess.
- Place the chicken in a roasting pan. Pat it dry and brush half of the honey mustard mixture over the chicken.
- Arrange the apple quarters and cranberries around the chicken. Drizzle the remaining honey mustard mixture over them.
- Roast in the preheated oven for 1 hour and 30 minutes, or until the chicken’s internal temperature reaches 165°F and it is golden brown. Baste the chicken with pan juices halfway through cooking for extra moisture.
- Let the chicken rest for 10 minutes before carving. Serve with roasted apples and cranberries.