Ingredients
- Extra virgin olive oil
- 1 large red onion, sliced thinly
- 2 apples, preferably Honeycrisp, not peeled, cored and cut into medium dice
- 3 cloves garlic, minced
- 2 tablespoons honey
- 2 teaspoons freshly grated ginger, or 1 teaspoon dry
- 1 lemon zested and juiced
- 3 tablespoons apple cider
- 1/2 cup golden raisins
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Fresh thyme sprigs, or 2 teaspoons dried (optional)
- 2 chickens, cut into 6 pieces each
- Kosher salt
- Freshly ground black pepper
- 2 cups apple cider
Chef notes
Sweet and tangy apple chutney is this year's little black dress for your Rosh Hashanah table. It's delicious spooned over this simple and delicious roasted chicken.
Technique tip: The chutney can be made ahead and stored in the refrigerator for the holidays or frozen for up to two months.
Preparation
For the chutney:
1.Heat a medium sauté pan, lightly coated with olive oil, over medium-high heat. Brown the onion until medium golden brown. Add the apples and garlic and cook for a few minutes.
2.Add the honey, ginger, lemon juice and zest, cider and raisins and season with salt and pepper.
3.Reduce heat and cook, stirring occasionally until thick and apples are semi-soft.
4.Store, covered, in the refrigerator for up to 5 days, or freeze for up to 2 months.
For the chicken:
1.Preheat oven to 350°F.
2.Drizzle 2 roasting pans with olive oil. Scatter the thyme on the bottom of the pans. Season chicken with salt and pepper. Place chicken, skin side down, in pans and roast for 20 minutes.
3.Turn chicken over, pour cider into pans and continue roasting for another 20 minutes or until chicken is cooked through and cider has reduced to a glaze.
4.Transfer chicken to platter and spoon cider over chicken. Top with chutney.
