Sarasotas Savory Roasted Chicken Apples Onions Recipes

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ROAST CHICKEN WITH APPLE, ONIONS, AND POTATOES



Roast Chicken with Apple, Onions, and Potatoes image

This roast chicken with apples and onions is a mixture of my father's recipe and some of my own additions. Big hit with the whole family, even picky eaters! Serve with a fresh salad and vinaigrette.

Provided by Danielle B.

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

1 (4 pound) roasting chicken
3 ½ tablespoons melted butter
1 pinch dried rosemary
salt and ground black pepper to taste
6 large carrots, cut diagonally into 1-inch pieces
6 green onions, chopped into 1-inch pieces
2 large sweet onions, cut into 3/4-inch chunks
6 cloves garlic, or more to taste
5 apples, peeled, cored, and cut into small cubes
5 small skin-on red potatoes, quartered
5 sprigs fresh rosemary
1 cup natural apple juice
3 tablespoons minced garlic
3 tablespoons water
2 tablespoons white vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.
  • Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.
  • Mix together apple juice, minced garlic, water, and vinegar in a small bowl; pour over chicken.
  • Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.

Nutrition Facts : Calories 595.6 calories, Carbohydrate 57.6 g, Cholesterol 99.7 mg, Fat 27.1 g, Fiber 8.7 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 215.4 mg, Sugar 23.8 g

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES



Rosemary-Roasted Chicken with Apples and Potatoes image

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
  • Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
  • Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
  • Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g

SAVORY ROASTED CHICKEN



Savory Roasted Chicken image

When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 7

1 roasting chicken (6 to 7 pounds)
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange zest
1/4 teaspoon pepper
1 teaspoon vegetable oil

Steps:

  • Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 267mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ROASTED SPICED CHICKEN AND APPLES



Roasted Spiced Chicken and Apples image

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 18

One 3- to 4-pound chicken, patted dry
Kosher salt
2 tablespoons Baharat, recipe follows
1 small yellow onion, quartered
8 sprigs fresh thyme
4 sprigs fresh rosemary
4 Gala apples, cored and quartered
1 teaspoon sugar
1 tablespoon olive oil
Splash of apple cider vinegar
1 tablespoon coriander seeds
1 tablespoon black pepper seeds
1 tablespoon cumin seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
2 tablespoons sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
  • Preheat the oven to 450 degrees F.
  • Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
  • Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
  • In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD



Sarasota's Roasted Tomato, Onion and Mushroom Salad image

Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.

Provided by SarasotaCook

Categories     Salad Dressings

Time 30m

Yield 6 Salads, 6 serving(s)

Number Of Ingredients 15

16 grape tomatoes (cut in half)
1 large onion (cut in half and thin sliced)
16 cremini mushrooms, cut in quarters (button or white mushrooms work well too)
2 heads romaine lettuce hearts
1/2 cup black olives, cut in half (chilled)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey (I add more, but add as much as you like according to taste)
1 teaspoon italian seasoning
1 pinch red pepper flakes
salt
pepper

Steps:

  • Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
  • Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
  • Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
  • Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
  • Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7

SARASOTA'S SAVORY ROASTED CHICKEN, APPLES & ONIONS



Sarasota's Savory Roasted Chicken, Apples & Onions image

Easy flavorful roasted chicken with very little work. This is very versatile as in any cut of chicken will work with this recipe, bone in or not, skin on or not, even a whole chicken, but obviously cooking times will differ. Also, this not a dish that will do well in the crock pot. The key to this dish is the apple glaze on the chicken so don't skip it. The glaze gives a nice golden brown crisp crust which is why this dish really needs to be cooked in the oven. Now for the sauce, I use a mix of white wine and apple cider, but you can use chicken stock instead of either one, but those 2 ingredients make this dish special. Serve this with noodles or wild rice; but I prefer serving this over mashed parsnips or even a simple baked sweet potato on the side.

Provided by SarasotaCook

Categories     Chicken

Time 40m

Yield 8-10 Thighs, 4-8 serving(s)

Number Of Ingredients 12

8 -10 chicken thighs (I prefer bone in, but skinless)
4 apples, cut in thick wedges (you don't want a soft apple like McIntosh, I like a Gala or Fuji apple)
6 -8 small onions (cut in half or quarters depending on the size)
1/2 cup white wine (you can always sub with chicken broth)
1 cup apple cider
1 teaspoon lemon juice
salt
pepper
2 -3 sprigs fresh thyme
1 cup apple jelly
1 1/2 teaspoons garlic, minced
1/2 teaspoon dried thyme

Steps:

  • Glaze -- Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
  • Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
  • Apples -- Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
  • Casserole -- In a 13x9" pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
  • Glaze -- Brush each of the chicken thighs with the glaze.
  • Bake -- Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
  • Serve -- As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!

Nutrition Facts : Calories 783.8, Fat 29.1, SaturatedFat 8.1, Cholesterol 157.9, Sodium 184.3, Carbohydrate 95.2, Fiber 7.1, Sugar 66.7, Protein 34.3

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