Apple Glazed Roast Chicken And Rice
The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: to save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes.
Steps
Glaze:.
In a 1-1 / 2- to 2-quart saucepan stir together vinegar and jelly.
Heat.
Stir over medium heat.
Bring to boiling.
Boil glaze gently , uncovered , for 20 minutes until syrupy and reduced to about 1 cup , stirring frequently.
Remove from heat.
Stir in apple pie spice.
Divide glaze in half.
Set aside.
Chicken:.
Preheat oven to 325f.
Skewer neck skin of chicken to back.
Tie legs to tail.
Twist wing.
Place chicken , breast side up , on a rack in roasting pan.
Sprinkle with salt.
Roast , uncovered , 1-1 / 4 hours.
Cut string.
Place apples around chicken.
Rice:.
Meanwhile , in 1-qt.
Casserole combine rice and seasoning mix , water , and butter.
Cover.
Set aside.
Brush chicken and apples with some of one portion of glaze.
Sprinkle with pepper.
Roast chicken and rice together in oven for 1 to 1-1 / 4 hours more or until instant-read thermometer registers 180f when inserted into thickest part of the thigh and juices run clear , brushing with remainder of the .
Ingredients
apple cider vinegar, apple jelly, apple pie spice, roasting chickens, tart baking apples, long grain and wild rice blend, water, butter, fresh ground black pepper, green onions, sage leaf