Molly Yeh's Roasted Spiced Chicken and Apples Girl Meets Farm Food Network

Molly Yeh's stunning Roasted Chicken and Apples will be the star of your holiday meal.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.

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Roasted Spiced Chicken and Apples
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr 25 min (includes chilling and standing times)
Active: 15 min
Yield: 4 servings

Ingredients

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

Baharat:
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

Directions

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.

Baharat: 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.

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Molly Yeh's Roasted Spiced Chicken and Apples | Girl Meets Farm | Food Network
https://youtu.be/Fe3g_Zne4Bo