| Level: | Easy |
| Total: | 2 hr 25 min |
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 766 |
| Total Fat | 46 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Sugar | 21 g |
| Protein | 53 g |
| Cholesterol | 202 mg |
| Sodium | 1450 mg |
Reviews
Molly
Since I am severely allergic to cilantro/coriander, what would you suggest using instead?
Parsley?
Since I am severely allergic to cilantro/coriander, what would you suggest using instead?
Parsley?
It looks so good, but it’s just me. Can I do this with just two thighs?
This was absolutely delicious! I was surprised to see 450 for one hour, but it really did need the full hour. I’ll definitely make this again!
The chicken turned out very moist but the seasoning on top turned too dark, almost burned. I dropped it to the bottom of the oven and covered it with foil. I had the oven at 450 (verified with a thermometer) and it still took about 1.5 hours. Maybe my chicken was much larger. Also, the skin came off when I cut it which changed the pretty look of the chicken. Any suggestions?
Looks great but why does she cook 2 chickens on show but recipe calls for just 1??
This chicken turned out moist and flavorful. I was surprised by how much I liked the cooked apples and their juices, which I sopped up with bread. Delicious!
So good! I used this on a cut up chicken and just scattered the apples and oranges around the pan. I loved this spice mix (the only thing I didn’t toast was the cardamom because I already had a big bottle of ground spice). I was a little skeptical about the combination of spices, but I thought it was lovely. My son thought it was too much cinnamon, but I liked the change in flavor profile…was looking for something different for quarantine cooking.
Molly this chicken is amazing! The spice rub sounds like a lot but it is so perfect in every way and the roasted chicken tasted sooo good with the spiced crispy crust and was very moist. Will definitely be a regular meal in our family!
Hi fry
My husband loved the chicken! It was moist and great flavor throughout.