Roasted Chicken With Apples and Mint

Here’s a tip to core an apple for this recipe: use a spoon. Slice the apple in half across its length and run a small, sturdy spoon to release the portion that contains the seeds.

½ cup walnut halves

1

6

½ teaspoon cayenne powder

1½

2

1

2

1

1

1

2

teaspoon garam masala, homemade or store-bought

whole black peppercorns

teaspoons kosher salt, divided

Granny Smith apples, cored and diced into ½-inch cubes

red onion, thinly sliced

lemons, halved, seeds removed

piece ginger root, about 1-inch long, peeled and cut into matchsticks

roasting chicken, about 3¾ pounds, split into drumsticks, wings, thighs and breasts with skin and bones left on

cup dry white wine or low-sodium chicken stock

tablespoons fresh mint leaves, torn

Instructions: Preheat the oven to 375 degrees.

Grind the walnuts with the garam masala, black peppercorns, cayenne and 1 teaspoon of salt, to get a coarse powder. Set aside.

Place the apples, onion, lemons and ginger in a large roasting pan or baking dish and toss with remaining salt. Set aside.

Dab the chicken pieces dry with a clean paper towel. Using your hands, gently ease the skin to create a loose space between the chicken’s flesh and the skin. Apply the walnut seasoning in the space between the skin and the chicken flesh in as many places as possible, as well as on top of the skin. Arrange the chicken on top of the fruit and onions in the roasting pan. Carefully add the wine from the side and roast for a total of 1½ hours or until the internal temperature reaches 165 degrees.

After 30 minutes, ladle the liquids in the pan over the chicken every 15 minutes, until the chicken is cooked. (If you find the liquid levels dropping, just add a bit of water to the pan.) When ready, remove the pan from the oven and cover loosely with aluminum foil for 30 minutes to rest. Garnish with mint and serve warm.