This chicken’s a fall crowd-pleaser
Roasted Chicken With Cabbage and Glazed Apples 3 Ricardo Tested Chicken 2 chickens, about 4 lb (1.8 kg) each 2 tsp salt 1 small green cabbage, cut into wedges 1-1/2 inches (4 cm) thick 4 garlic cloves, unpeeled 2 tbsp (30 mL) vegetable oil 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) honey 1/2 tsp rosemary, finely chopped Glazed Apples 3 Spartan or Cortland apples, peeled, cored and each cut into 8 wedges 1 tbsp butter 1/2 cup (125 mL) hard cider 1 cup (250 mL) chicken broth 1/2 cup (125 mL) 35% heavy cream 1 tsp (5 mL) cider vinegar 1 tbsp flat-leaf parsley, finely chopped 1/2 tsp rosemary, finely chopped Chicken
With the rack in the middle position, preheat the oven to 400 F (200 C).
Place the chickens in a roasting pan. Rub the interior and exterior of the chickens with salt. Season the cabbage wedges with salt and pepper. Place cabbage and garlic around the chickens.
In a small bowl, combine the remaining ingredients.
Brush the chickens and cabbage with the honey mixture. Cover with aluminum foil and bake for 45 minutes. Remove the foil and continue cooking for 45 minutes or until the meat falls from the bone and the cabbage is tender. For darker, crisper skin, place under the broiler until golden brown. Glazed Apples Meanwhile, in a non-stick skillet over medium-high heat, brown the apples in butter. Deglaze with the cider and let reduce by half. Stir in the broth and cream, and reduce until syrupy. Add the vinegar, parsley and rosemary. Season with salt and pepper. Serve the chicken and cabbage with the glazed apples.
Makes 8 servings.