Roasted Chicken with Cabbage and Glazed Apples
Even modest amounts of fresh herbs can add huge flavour to dishes, like parsley and rosemary do here. To ensure they’re always recipe-ready, we wash, rinse and dry our herbs fresh from the market, then store them between layers of paper towel inside resealable plastic bags in the refrigerator. And while you’ve got the salad […]
Ingredients
- 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
- 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
Instructions
- 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 the salt. Season the cabbage wedges with salt and pepper. Place the cabbage and garlic cloves 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 chicken meat falls from the bone and the cabbage is tender. For darker, crisper skin, place under the broiler until golden brown.
Even modest amounts of fresh herbs can add huge flavour to dishes, like parsley and rosemary do here. To ensure they’re always recipe-ready, we wash, rinse and dry our herbs fresh from the market, then store them between layers of paper towel inside resealable plastic bags in the refrigerator. And while you’ve got the salad spinner out, why not give lettuce and other leafy greens a whirl?