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Fall Harvest Cider Roasted Chicken with Walnut Goat Cheese + Grapes.
You've got the goat cheese stuffed under that skin. You also have some caramelized walnuts, sage and just a little rosemary in there too. From there you just rub the chicken with a little olive oil, salt + pepper. Oh, and butter...of course.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 1h 20m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●pan
- ●pot
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
Place a small skillet over medium heat. Add the walnuts + honey and cook until toasted and caramelized, about ⏱️ 5 minutes. Remove the walnuts from the skillet and spread out on a plate in a single layer. Allow to cool and then finely chop the walnuts.
honey2 tablespoons
3
In a small bowl, mix together the goat cheese, chopped walnuts, sage and rosemary.
goat cheese (softened)8 ouncesfresh sage (chopped)2 tablespoonsfresh rosemary (chopped)2 teaspoons
4
Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Generously salt and pepper the inside of the chicken. Stuff the cavity with the garlic and 1 quartered apple. Slide your hand between the meat and skin of the chicken and then carefully stuff the goat cheese mixture under the skin, pushing it as far back as you can get it without actually ripping the skin. Depending on the size of your chicken, you may not use all the goat cheese. If this is the case, just sprinkle the goat cheese around the grapes before roasting.
salt and pepper (to taste)goat cheese (softened)8 ounces
5
Rub the chicken all over with olive oil and then sprinkle generously with salt + pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
olive oil2 tablespoons
6
Place the grapes and remaining apples in a roasting pan or large cast iron skillet. Drizzle with salt, pepper and olive oil. Add a few fresh sage leaves and any remaining goat cheese.
apples (quartered)2olive oil2 tablespoonsfresh sage (chopped)2 tablespoonsgoat cheese (softened)8 ounces
7
Place chicken onto the grapes. Add four tablespoon size pats of butter around the chicken.
butter4 tablespoons
8
Roast the chicken for 1 to ⏱️ 1 hour ⏱️ 15 minutes, or until the juices run clear when you cut between a leg and thigh. Add the cider to a medium size pot and bring to a boil, reduce the heat and simmer until it thickens and is reduced by about half. Halfway through cooking the chicken, brush the bird with half of the cider. About ⏱️ 5 minutes before the chicken is done cooking, brush it again with the remaining cider. If desired, you can also reserve some cider for serving.
9
Allow the chicken to sit for ⏱️ 10-20 minutes, covered with foil and then slice and serve!
Nutrition Facts
calories
667 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
3 g
sugar Content
41 g
sodium Content
287 mg
protein Content
16 g
cholesterol Content
64 mg
carbohydrate Content
49 g
saturated Fat Content
13 g
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