Apple Honey Roasted Chicken
Apple Honey Roasted Chicken could be just the gluten free recipe you've been looking for. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 208 calories. This recipe serves 6 and costs $1.2 per serving. 23 people were glad they tried this recipe. A mixture of fresh thyme, blanched almonds, fresh sage, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Healthy Foodie. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 28%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Honey Roasted Apple Pie, Roasted Apple, Pecan And Chicken Spinach Salad With Apple Cider, and Honey Roasted Chicken.
Servings: 6
Ingredients:
4 large red cooking apples
1/4 cup sliced blanched almonds, toasted
2 whole chickens (approx. 1.75kg 4lb each), cut into 10 pieces each (breasts cut in half, thighs, legs and wings)
2 tbsp coconut aminos
1 tbsp Dijon mustard
1 tbsp fresh sage
1 tsp fresh thyme
2 tablespoons ghee (or make your own)
The juice and zest of 1 lemon
1 tsp freshly cracked black pepper
1/2 tsp Himalayan salt
1/4 cup raw honey
Salt and pepper to taste
2 tbsp toasted sesame seeds
Equipment:
oven
frying pan
aluminum foil
Cooking instruction summary:
*If time permits, the previous night, place your chicken to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!Preheat the oven to 375F Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.Set a large skillet over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.Remove the browned pieces of chicken to a large oven safe dish (a lasagna pan works really well for this.While the chicken is cooking, core and slice the apples. Leave the peel on, though, it looks much prettier that way. Once all the pieces of chicken have been removed, discard the fat except for one or two tablespoons, reduce the heat to medium-high and return the pan to the heat source. Add the apples and cook them until they get nicely golden and caremelized, about 4-5 minutes, then add the honey and continue cooking for a minute or two. Add the lemon juice and zest, coconut aminos, mustard, salt, pepper and fresh herbs and mix well. Finally, toss in the toasted almonds and sesame seeds and then pour that mixture over the reserved chicken.Place in the oven and bake for 55-60 minutes. If you find that the top is starting to get too dark for your liking, place a sheet of aluminum foil over your dish but dont seal it. Allow to rest for about 10 minutes then serve.
Step by step:
1. *If time permits, the previous night, place your chicken to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!Preheat the oven to 375F
2. Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.Set a large skillet over high heat and melt the ghee.
3. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.
4. Remove the browned pieces of chicken to a large oven safe dish (a lasagna pan works really well for this.While the chicken is cooking, core and slice the apples. Leave the peel on, though, it looks much prettier that way. Once all the pieces of chicken have been removed, discard the fat except for one or two tablespoons, reduce the heat to medium-high and return the pan to the heat source.
5. Add the apples and cook them until they get nicely golden and caremelized, about 4-5 minutes, then add the honey and continue cooking for a minute or two.
6. Add the lemon juice and zest, coconut aminos, mustard, salt, pepper and fresh herbs and mix well. Finally, toss in the toasted almonds and sesame seeds and then pour that mixture over the reserved chicken.
7. Place in the oven and bake for 55-60 minutes. If you find that the top is starting to get too dark for your liking, place a sheet of aluminum foil over your dish but dont seal it. Allow to rest for about 10 minutes then serve.
Nutrition Information:
covered percent of daily need
