Roasted Chicken with Apple Cider Pan Sauce
Author: 
Recipe type: Dinner, Entree, Poultry
Cuisine: American, French, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I served the chicken and potatoes with a side of sautéed red cabbage for a simple, satisfying fall dinner.
Ingredients
  • FOR THE CHICKEN & POTATOES
  • 1 Chicken (about 3½#)
  • 1 big bunch Fresh Sage
  • 2 sprigs Fresh Rosemary
  • 3 cloves Garlic, smashed
  • Kosher Salt & Black Pepper
  • 1½# 1 in. New Potatoes (I used a mix of purple, red, and yellow-skinned potatoes; if using larger potatoes, cut in wedges)
  • 2 small Onions, cut in sixths
  • Olive Oil
  • FOR THE APPLE CIDER SAUCE
  • ¾ c. Apple Cider
  • ½ tsp. Apple Cider Vinegar
  • a few Fresh Sage Leaves
  • 1 Tbsp. Dijon Mustard
  • 2 Tbsp. Butter
Instructions
  1. Preheat oven to 450°.
  2. Pat the inside and outside of the chicken with paper towels until it's as dry as you think possible. Liberally season the skin and the cavity of the bird. Stuff the cavity with the sage, rosemary, and garlic, and tie the legs together with kitchen twine.
  3. Place the potatoes and onions in a large cast-iron pan, oven-proof skillet, or roasting pan and drizzle very lightly with olive oil. Toss and season with kosher salt.
  4. Set the prepared chicken over the potatoes and roast until the juices from the chicken thigh run clear when pricked with a knife and the potatoes are tender, 55 minutes-1 hour. Transfer chicken to a carving board and tent with foil. Transfer the potatoes and onions onto a serving platter and place in the warm oven while you make the sauce.
  5. If there is more than a thin coating of drippings in the skillet or roasting pan, drain the excess. Place the skillet or roasting pan over high heat and add the cider, vinegar, and sage leaves. Bring to a boil and cook until half of the liquid has boiled off, about 5 minutes. Be sure to scrape up any brown bits that might be stuck to the bottom of the pan. Stir in the mustard, then remove from heat, remove the sage leaves and stir in the butter. Taste and season as necessary with salt and freshly ground black pepper. Transfer to a small bowl or gravy boat.
  6. After you've made the sauce, the chicken should be well-rested and ready to be carved. Carve and arrange the chicken pieces over the potatoes and onions and pass the apple cider sauce alongside.
Recipe by strawberryplum at http://www.strawberryplum.com/roasted-chicken-with-apple-cider-pan-sauce/