Roast Chicken with Harvest Vegetables & Apple Cider Gravy

There is just something about fall that makes me want to make cozy family dinners. But sometimes roasting a chicken on a weeknight can be too much because it takes a long time and I don’t always want to be eating dinner at 8:30pm (although that happens more often than not in our house!). That’s why I love to spatchcock our chicken because it cooks so much faster!

And when the weather turns cooler, I end up having apple cider around! I thought it would be a fun, sweeter twist on the gravy to add some. It’s sweeter but not too sweet… just a hint of fall goodness!

Harvest Roast Chicken with Apple Cider Gravy
Makes 6 servings.

1 4-pound broiler chicken, rinsed and giblets removed
12 ounces brussels sprouts, trimmed
3 carrots, large dice
1 white onion, halved and quartered
2 pounds red potatoes, cubed
4 tablespoons olive oil, divided
2 teaspoons Pantry Coarse Sea & Himalayan salt, divided
2 teaspoons freshly milled Pantry Peppercorn Medley, divided
2 tablespoons Pantry Herbs de Provence, divided
2 tablespoons butter
3 scoops Enrichables Pea Protein
2 teaspoon gluten-free all-purpose flour
2 cups chicken stock
2/3 cup apple cider
1 teaspoon sage
1 tablespoon gluten-free Worcestershire sauce
Salt and pepper to taste

  1. Heat the oven to 375˚F
  2. On the Large Grooved Cutting Board, place the chicken breast-side down with the wings and neck facing towards you.  Remove the spine by using the Kitchen Shears to cut through the ribs right next to the spine along both sides to remove the spine.  Open the rib cage and use the 8” Chef’s Knife to score down the sternum (this will help pop out the breast bone and flatten the chicken). 
  3. Flip the chicken over, breast-side up.  Using the palm of your hands, push firmly over the breast bone forcing the chicken to lay flat.  Set aside.
  4. For the vegetables, trim the brussels sprouts and toss them over the baking rack in the 14×10″ Enameled Cast Iron Pan.  Cut the carrots into large dice.  Cut the onion in half, then into quarters. Toss the carrots and onion over into the Pan with the brussels sprouts.  Cut the potatoes into cubes and toss over the vegetables in the Pan.  Drizzle with 1 tablespoon olive oil, the sprinkle with 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon Herbs de Provence.
  5. Place the chicken over the vegetables and drizzle with the remaining 1 tablespoon oil.  Using the Chef’s Silicone Basting Brush, brush the entire chicken with oil.  Sprinkle with the remaining 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon Herbs de Provence.  Place the probe of the Instant Read Food Thermometer into the thickest part of the thigh. 
  6. Place the Pan in the oven and roast for 60-75 minutes or until the timer registers 170˚F. 
  7. Meanwhile, in a 1-Qt. Pan, combine the butter, pea protein, and flour.  Mix using the Sauce Whisk to create a roux.  Add the stock, ½ cup at a time while whisking, then add the apple cider and sage.  Continue to whisk until the gravy forms.  Add the Worcestershire sauce, salt and pepper and taste to adjust the seasoning.
  8. When the chicken has reached 170˚F, remove from the oven to the Wood Cutting Board.  Let rest for 10 minutes before carving with the Carving Set.
  9. Serve the chicken with the vegetables and apple cider gravy.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Bourbon Apple Cake (GF)

Every other month Bill and his buddies get together for a bourbon night. It’s a fun evening to try different bourbons, smoke a few cigars and hang out with each other. I’m usually in charge of making dessert for the event. When it’s fall, I always feel like baking with apples and my fluted cake pan.

This cake is easy to make, smells even better cooking and has the delicious flavors of apples, bourbon and cinnamon in each bite. There are a few steps to the recipe, but they are all easy and it comes together quickly.

Bourbon Apple Cake
Makes 16 servings

Streusel and Filling:
¼ cup packed brown sugar
1 teaspoon Pantry Cinnamon Plus
⅔ cup gluten free all-purpose flour (I use this one)
3 tablespoons cold butter, grated
2 apples, 2 cored and each cut into 8 sections and 2 chopped, divided

Cake:
1 stick butter, at room temperature
¾ cup packed brown sugar
1 teaspoon Pantry Double Strength Pure Vanilla Extract
3 eggs
⅔ cup Greek yogurt
⅓ apple sauce
2 cups gluten free all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Pantry Cinnamon Plus
¼ cup apple cider
¼ cup bourbon

Glaze:
4 tablespoons butter
1 tablespoon maple syrup
1 cup powdered sugar
½ tablespoon bourbon
½ teaspoon sea salt

  1. Heat the oven to 350˚F. generously butter the Fluted Cake Pan and set aside.
  2. In the Small Batter Bowl, combine the brown sugar, Cinnamon Plus, and flour.  Grate in the butter using the Adjustable Coarse Grater.  Using your fingers, mix the butter into brown sugar mixture until combined and the size of peas.  Sprinkle 1/3 of the mixture into the bottom of the Fluted Cake Pan.  Set aside the remaining streusel mixture.
  3. In a large mixing bowl, beat together the butter and brown sugar until combined.  Add in the Greek yogurt, apple sauce, and vanilla and beat until smooth.  Add the eggs, one at a time, beating well after each addition.
  4. Add the flour, baking powder, baking soda, Cinnamon Plus and salt and beat until combined.  Slowly beat in the apple cider and bourbon.
  5. Using the Apple Wedger, wedge two apples to create 16 pieces. Lay each piece into the Fluted Cake Pan in the wells to create a spoke-effect.  Spoon ½ of the batter over the apples.  Sprinkle with the remaining streusel mixture, then top with the chopped apples.  Spoon the remaining batter over the chopped apples.
  6. Bake 50-60 minutes or until the Cake Tester & Releaser inserted into the center comes out clean.
  7. Whisk in the powdered sugar, bourbon and salt and whisk until smooth using the Stainless Whisk.
  8. Remove the cake from the oven to the Stackable Cooling Rack and cool for 30 minutes, then invert the cake onto a serving plate.
  9. Drizzle the glaze over the top and let set for 10 minutes.  Serve the cake slightly warm or at room temperature.

Makes 16 servings.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.