Miso Apple Butter Roast Chicken

Name: Miso Apple Butter Roast Chicken
Cook time: 35 min
Ingredients: 1/8 Whole Chicken; 1oz Butter, softened at room temperature; 1/4 large Red Apple, peeled and diced into cubes (any kind); 0.2 large Carrots, peeled and chopped; 0.4 stalk of Celery, chopped; 1/16 large Yellow Onion, roughly chopped; 1/8 tbsp Whole Grain Mustard; 1/8 tbsp Apple Butter; 1/8 tbsp White Miso; 1/4 cups Chicken Stock; 1/8 cups Apple Cider; 1/16 tbsp Garlic Powder; 1/16 tbsp Onion Powder; Some Fresh Sage, as much as you want; Some Salt, to taste; Some Pepper (Black), to taste; Some Rosemary, for stuffing the chicken; Some Sage, for stuffing the chicken; 1/8 cups Pearl Couscous; 0 cups Fresh Parsley, finely chopped

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From Food52 · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

1,02 €

Calories

704 kcal

high protein

low carb

low sugar

satiating

Method

Preheat oven to 400 degrees.

To two large roasting pans, add carrots, onion, celery & apples (split as evenly as possible).

Pour the chicken stock, apple cider, salt, black pepper, garlic powder & onion powder over the veggies in each pan & mix.

Add in Fresh Sage to each pan and set aside.

To a medium bowl, add Butter (softened at room temperature), White Miso, Whole Grain Mustard, & Apple Butter & whisk until combined.

For your Whole Chicken, pat both chickens dry with a towel. Comp your hands (gloves optional) and spread the butter mixture over the chickens until coated.

Once chicken is prepped, bundle together Rosemary and Sage with twine & stuff inside the chickens.

Add each chicken to their roasting pans & bake in the oven for 55-60 minutes, basting the chickens every 30 minutes. If the chicken starts to brown too quickly (which can happen with the sugary marinade) create a small tinfoil 'tent' — place a small piece of tinfoil over the top of the chicken.

Chicken is ready once it reaches an internal temperature of 155-160 degrees!

Allow chicken to rest for 10-15 minutes. In the meantime, add cooked Pearl Couscous to the mixed veggies & apples from each roasting pan.

Carve and assemble chicken & lay it over the couscous veggie medley.

Garnish with Fresh Parsley and enjoy.