Roasted Chicken just got a sweet update!
Ingredients
1 whole chicken, about 4½–5 lb, or 8 bone-in chicken pieces
2 apples, cut into thick wedges — Honeycrisp, Pink Lady, or Fuji
6–8 shallots, peeled and halved
6 Medjool dates, pitted and halved
4 garlic cloves, lightly smashed
2 tbsp olive oil
2 tbsp honey
1 tbsp Dijon mustard
Juice of 1 lemon
½ cup chicken stock
1 tsp kosher salt
Freshly ground black pepper
1 tsp ground cumin
½ tsp cinnamon
½ tsp smoked or sweet paprika
Several sprigs fresh thyme or rosemary
Optional for serving: pomegranate seeds and chopped parsley
Method
Heat the oven to 425°F.
Place the apples, shallots, dates, garlic, and herbs in the bottom of a large roasting dish.
In a small bowl, whisk together the olive oil, honey, Dijon, lemon juice, cumin, cinnamon, paprika, salt, and pepper.
Pat the chicken dry and place it over the fruit and shallots. Brush the honey mixture generously over the chicken, getting some underneath the skin if you’re using a whole bird. Pour the chicken stock around—not directly over—the chicken.
Roast for about 20 minutes at 425°F, then lower the temperature to 375°F and continue roasting until the chicken is beautifully browned and cooked through, roughly another 50–60 minutes for a whole chicken. Chicken pieces will generally take about 35–45 minutes total, depending on size. The thickest part should reach 165°F.
Let it rest for 10–15 minutes. Spoon those gorgeous roasted apples, dates, shallots, and pan juices around the chicken and scatter pomegranate seeds over the top.
