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
- Heat the oven to 375˚F
- 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).
- 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.
- 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.
- 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.
- Place the Pan in the oven and roast for 60-75 minutes or until the timer registers 170˚F.
- 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.
- 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.
- Serve the chicken with the vegetables and apple cider gravy.
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