Ingredients
The following ingredients have 4 Servings
- 1 3- to 4-pound chicken
- Salt
- 6 tablespoons softened butter
- 1/2 cup grainy Dijon mustard
- 3 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 8 to 10 leaves sage
- thinly sliced
- About 1 teaspoon coarse black pepper
- 3 Braeburn or Honeycrisp apples
- cored and cut into fat wedges
- Zest and juice of 1 lemon
- Freshly grated nutmeg
- about 1/4 teaspoon
- 1 tablespoon light brown sugar
- 4 medium potatoes
- thin skinned white or Yukon Gold
- cut into wedges
- 2 medium onions
- peeled and cut into wedges
- Olive oil
- for drizzling
- About 2 tablespoons fresh picked thyme leaves
Instruction
- Cut down each side of the backbone of the chicken using poultry shears or kitchen scissors and remove
- Flip chicken over and press down on breast bone to crack it
- Trim the tips of the wings
- Salt the chicken liberally and place on a wire rack inserted into rimmed baking sheet
- Refrigerate for 3 hours or overnight
- Preheat oven to 400°F
- Combine softened butter with mustard, maple syrup, Worcestershire, sage and black pepper
- Toss apples with lemon zest and juice, nutmeg, sugar, salt and pepper
- Set the chicken on a rack aside and wipe off the baking sheet
- Onto the baking sheet, place potatoes and onions, and toss them with olive oil, salt, pepper and thyme
- Add apples and toss to combine
- Pat chicken dry with a paper towel and place about a tablespoon of the mustard butter under the skin of each breast
- Slather the remainder of the butter evenly over the bird
- Set the coated chicken directly on top of the apples, potatoes and onions and roast 45 minutes to 1 hour, or until it reaches an internal temperature of 165°F
- Cut chicken into quarters on a carving board and toss the apples, potatoes and onions in a serving dish
- Coat the potatoes and apples with drippings and serve alongside the chicken
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