Mazel Tov!! With Rosh Hashanah coming up and while I’m still recuperating (in stretchy pants) from Thanksgiving, this roasted chicken dish will cover all your bases. It is straight forward and perfect if you’re only serving a few people. Good way to not have leftovers for the next 6 weeks! The cider gravy is stellar, nothing like you’ve ever had before. It isn’t greasy or heavy but chalk full of flavor.
2 whole Roasting Chickens – 3-5 lbs each
2 tbsp Olive Oil
Kosher Salt – To Taste
Black Pepper – To Taste
4 tsp Thyme – Dried
1 Yellow Onion – Large
3/4 cup Dry White Wine
3/4 cup Water
4 tbsp Butter or Non-Dairy Alternative
1/2 cup Honey or Agave
1 1/2 cup Apple Cider – Divided
2 tbsp Lemon Juice
2 cups Chicken or Veggie Broth – Low Sodium
3 tbsp Flour – Gluten Free or Wheat
– Heat oven to 425 degrees Fahrenheit with oven rack in the middle.
– Pat chickens dry and rub 1 tbsp oil over each. Sprinkle inside and outside with salt and pepper and 1tsp each of the thyme. Stuff each chicken with 2 onion quarters. Tuck wings behind back and tie legs together with kitchen twine.
– Arrange chickens, breast side down in roasting pan. Roast until golden, about 45 minutes. Remove roasting pan from oven and carefully flip chickens breast side up. Raise oven temp to 450 degrees. Pour wine and water into roasting pan. Return chickens to oven and roast until thigh meat registers 165-170 F (about 1 hour) If pan dries out, add more water, 1/2 cup at a time.
– To make the glaze: In saucepan over medium heat, combine butter and 2 tsp of thyme. Melt butter and cook, stirring, 5 minutes. Add honey and 1/2 cup of apple cider. Simmer until glaze thickens and reduces, about 10 minutes. Stir in 1 tbsp lemon juice and set aside.
– Remove roasting pan from oven and brush chickens with thick layer of glaze and continue to roast until glaze is golden brown, about 10 minutes. Transfer chickens to cutting board, brush with the remaining glaze and let rest for 15 minutes before cutting.
– To make the cider gravy: Whisk 1/2 cup chicken broth, flour in a bowl until smooth. Set aside.
– Set roasting pan over 2 burners on medium high heat. Add remaining cider and bring to a boil. Cook, scraping up bits from pan, until liquid reduces by about half (5 minutes) Add remaining 1 1/2 cups of broth. Bring to a boil, whisking often. Boil until liquid is again reduced by half (5 minutes)
– Whisk reserved flour-broth mix into pan. Boil, whisking constantly, until gravy thickens (3 minutes) Remove from heat and pour through sieve into large measuring cup. Stir in remainning tbsp of lemon juice and season with salt and pepper to taste.
– Serve chicken with cider gravy for passing.
Weight Watchers points per serving – 9
Calories – 381.8
Fat – 8.8g Fibre – 0.9g
Sodium – 362mg
Carbohydrates – 27.9g
Protein – 43.6g