adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast chicken with winter fruits
Roast chicken with winter fruits
0 Likes
Prep Time:
60 minutes
Cook Time:
185 minutes
Total Time:
245 minutes
Impress with a succulent and generous roast chicken feast for gatherings.
Ingredients:
  • 40.00 ml thyme leaves, chopped
  • 3 thyme sprigs, extra
  • 100g unsalted butter, softened, chopped
  • 4kg Milking Yard Farm Sommerlad breed whole chicken (see notes)
  • 100g cranberry
  • 2 pears, quartered
  • 2 red apples, cut into thick wedges
  • 4 plums, halved
  • 2 red onions, cut into thick wedges
  • 80ml maple syrup
  • 500ml chicken stock
  • Sage leaves, fried, to serve (optional)
Instructions:
  • Preheat the oven to 160C. Mix thyme leaves with butter in a bowl. Gently loosen the skin on the chicken breast and thigh with your hand without tearing it. Spread the butter under the skin of the breast and thigh, making sure it's evenly coated. Season the chicken and tie the legs together with kitchen string. Put the chicken in a large flameproof roasting pan, cover with baking paper and foil. Roast for 2 hours.
  • Place the fruit, onion, and maple syrup in a bowl and season with your favorite spices. Toss everything together to combine the flavors. Remove the chicken from the oven, discard the foil and baking paper, and arrange the fruit and onion around the chicken. Scatter some extra thyme sprigs for added aroma. Bake for another 45 minutes, turning the fruit mixture twice, until the chicken is cooked to 70°C with a kitchen thermometer and the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Transfer the cooked chicken and fruit to a platter and let it rest, covered loosely with foil, for 15 minutes before serving.
  • Remove any extra fat from the pan and discard it. Place the pan back on medium heat, pour in the stock, and bring it to a boil. Lower the heat to medium-low and simmer for 12 minutes until the jus thickens and reduces. Season to taste.
  • Top the chicken with flavorful roasted fruit, caramelized onion, rich jus, and crispy fried sage leaves, if desired.

Similar Recipes