Spiced Cider Spatchcock Chicken with Roasted Fall Veggies
+ a delish Apple Slaw!!
A few weeks ago I had the pleasure of getting in the kitchen with my talented friend Jen, from @Jenneatsgood! We immediately knew we wanted to make something cozy and meal prep friendly (which is her THING…you have to check out her website/Instagram.) After a quick phone call, we immediately settled on roast chicken inspired by all things Fall!!
While seemingly so, making a whole chicken doesn’t need to be intimidating!! We both discussed how we especially love a spatchcock chicken because it helps the chicken cook quickly and makes it easier to cut once it’s finished cooking.
This Fall-inspired recipe features all the cozy flavors and ingredients…but as always, feel free to swap in things you love or already have on hand. As the chicken cooks, you can quickly make the apple slaw, which pairs beautifully with the roasted chicken and veggies.
Full recipe and PDF printout BELOW :)
Spiced cider spatchcock chicken with roasted fall veggies & apple slaw
Ingredients:
Spatchcock chicken:
1 whole chicken (4-5 lbs), giblets removed
4 tbsp olive oil, divided
1 tbsp five-spice powder
2 tsp kosher salt, plus additional to taste
2 tsp finely chopped fresh sage (or 1 tsp ground sage)
1 tsp honey
1 large sweet potato, peeled and cubed
1 large yellow onion, cubed
1 red apple, diced
2 large carrots, peeled and diced
ground black pepper to taste
1/2 cup apple cider
Apple Slaw:
1/3 cup raw pecans
1/2 shallot, finely chopped
3 tbsp apple cider vinegar
1/4 cup olive oil
1 tsp dijon mustard
1 tsp honey
kosher salt, to taste
3 cups shaved brussels sprouts
1 red apple, thinly sliced
Parmigiano cheese, for topping (optional)
Instructions:
Preheat the oven to 425 degrees F. In a small bowl, mix two tablespoons of the oil, five-spice powder, salt, sage, and honey. Set aside.
Spatchcock the chicken by flipping it breast side down and cutting alongside the backbone on both sides. Discard the backbone, then flip to the breast side up and press down firmly until you hear a crack. Pat dry with paper towels and cover on both sides with the oil and spice mixture. Tuck the wings underneath the chicken and set aside on the cutting board.
Add the cubed sweet potato, onion, apple, and carrots to a large sheet pan. Toss with the remaining oil, plus salt and black pepper to coat. Spread out in a single layer.
Clear an opening in the center of the sheet pan and place the chicken breast side up on the pan. Sprinkle the chicken with a few pinches of salt and evenly pour the apple cider over the veggies.
Bake until the vegetables are browned and tender and the chicken reaches an internal temperature of 165 degrees F at the thickest part of the breast, 45 to 55 minutes, tossing the vegetables halfway through to ensure even roasting.
While the chicken roasts, place the pecans on a small sheet pan and toast in the oven until lightly golden, 5 to 7 minutes. Transfer to a cutting board and roughly chop.
Make the apple slaw by whisking the shallot, vinegar, oil, dijon mustard, honey, and salt in a mixing bowl. Add about half of the dressing to the shaved Brussels and apple and toss to coat. Add additional dressing as desired. Top with the toasted pecans and Parmigiano, if using. Set in the refrigerator to chill until serving.
When the chicken is done cooking, transfer it to a cutting board and let it rest for 10 minutes to cool. Carefully slice.
Serve by evenly dividing the apple slaw and roasted veggies onto four plates, followed by the sliced chicken on top. Store leftovers separately in sealed containers in the refrigerator for up to 4 days.
ENJOY!!!
Here is a PDF printout version for you:
As always, if you have any questions, feel free to ask! And if you recreate this beauty, please take pictures and share them with me!!! I LOVE to see your recreations ❤️
Just made this. It’s DELICIOUS ❤️
This looks so good! Can’t wait to make one day!