I absolutely love Fall because this is the time when apples, syrup, and beer start to make their way into recipes. Beer is not in this one but a nice wheat or pumpkin beer would pair great with this. Will and I went up to Sky Top Orchards this past Sunday in NC and hand picked a ton of apples. We mainly picked Fuji and Golden Delicious (which would both work great in this) and I need to use them up. The next recipe is a Rachael Ray original and I am hoping to make it this Friday, enjoy!
- 4 Tbsp butter
- 2 pounds medium potatoes, skin-on and cut into wedges
- 4 crispy apples, quartered, cored then cut into 8 wedges per apple
- 3 medium yellow onions, peeled, cut into 6 wedges each with root attached
- Salt and pepper
- 2 Tbsp fresh thyme, finely chopped
- 1 5-pound chicken, quartered
- EVOO – Extra Virgin Olive Oil, for drizzling
- About 1/3 cup dark amber maple syrup
- About 1/3 cup grainy mustard
- About 2 Tbsp cider vinegar
- About 2 Tbsp Worcestershire sauce
- About 1/3 cup chicken stock
- 2 cloves garlic, finely chopped or grated garlic
- 3 Tbsp grated shallot
Preheat oven to 400ºF. Melt butter in a small pan or microwave.
In a shallow roasting pan, dress potatoes, apples and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven.
Dress chicken with EVOO, salt and pepper, and arrange over potatoes and onions. Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and shallot in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour more.