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Apple Onion Roasted Chicken – Sweet and Savoury

October 10, 2014 By Jittery Cook 8 Comments

Apple Onion Roasted Chicken

Multitasking is a myth. That’s what I discovered this week while listening to renowned neuroscientist Daniel J. Levitin talk about his new book, “The Organized Mind – Thinking Straight in the Age of Information Overload.”  We simply switch attention from one task to another, which diminishes the quality of our work as well as our creativity. We fool ourselves into thinking we are multitasking, which releases the stress hormone cortisol. Doesn’t cortisol increase our propensity to put on belly fat?

Apparently unitasking is where it’s at. So put down that remote control, close the magazine, turn off the music and focus on this Apple Onion Roasted Chicken. You’ll reward yourself with a sweet, savoury and easy Thanksgiving  dinner.

Apple Onion Roasted Chicken

Apple Onion Roasted Chicken 

  • 1 chicken, patted dry
  • 2 T each chopped rosemary, thyme
  • 1/2 t Kosher salt
  • 1/4 t freshly ground black pepper
  • 4 apples, cored, thickly sliced
  • 2 onions, thickly sliced
  • 1/2 c Coconut Sap Seasoning Sauce, plus a few more tablespoons for basting and dipping

Preheat oven to 450F.

Apple Onion Roasted Chicken

Place apples and onions in a roasting pan, add the Coconut Sap Seasoning Sauce and top with chicken seasoned with rosemary, thyme, salt and pepper.

Bake at 350F, basting several times with drippings or a little Coconut Sap Seasoning Sauce.  Cook for 90 minutes or until the temperature in the dark meat is 180F.  Let chicken stand 10 minutes before carving. Serve chicken with apples, onions and a little extra Coconut Sap Seasoning Sauce for dipping. Serves 4-6. Leftovers make fabulous pressed sandwich fixings as the apple onion mixture blends into a luscious spread.

Apple Onion Roasted Chicken

Not interested in a chicken dish? Try this vegetarian Apple Butternut Squash Bake side dish.

Butternut Squash Apple Onion Bake

Apple Butternut Squash Bake

  • 1 medium-sized butternut squash, sliced 1/4-inch thick along the long narrow part with no seeds. (For another recipe: roast the bulge of the squash separately with a touch of olive oil and seasoning)
  • 3 apples, thinly sliced on a mandolin, then cored
  • 1 onion, thinly sliced on a mandolin
  • 2 t finely chopped rosemary
  • 1/2 c Coconut Sap Seasoning Sauce
  • kosher salt and freshly ground black pepper

Preheat oven to 420F.

Butternut Squash Apple Onion Bake

In a large casserole dish, combine all ingredients and arrange them loosely in layers as pictured, then bake for 35 minutes or until golden brown and caramelized. Serve hot or cold as a side dish. Serves 8-10.

Butternut Squash Apple Onion Bake

Apple Onion Roasted Chicken & Apple Butternut Squash Bake Print Ready Recipes

Final notes:

  • Have you seen the Thanksgiving Survival Guide? It includes a good video on spatchcocking.
  • Want to know the coolest Thanksgiving facts, traditions and history?
  • Coconut Sap Seasoning Sauce is available in Montreal at Avril Supermarkets. Check here for the store nearest you. If you can’t get your hands on Coconut Sap Seasoning Sauce, you can try well seasoned stock.
  • Quit multitasking! How to unitask and get more done.
  • Are you attending the sold out Hozier show October 29th? Have you heard Take Me to Church?  Meet the artist: Andrew Hozier-Byrne. 

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Comments

  1. Jittery Cook says

    October 10, 2014 at 7:40 am

    The flavour was amazing – especially considering how few ingredients were included. A good bottle of seasoning sauce can go a long way!

    Reply
  2. Jovina Coughlin says

    October 10, 2014 at 7:42 am

    Looks like a delicious dinner. You gave the chicken great flavor.

    Reply
  3. Sonia says

    October 10, 2014 at 8:56 am

    I’m sorry I missed the Levitin lecture. I have his book on my shelf but haven’t gotten to it yet. This chicken looks amazing. The music is quite good too.
    S

    Reply
    • Jittery Cook says

      October 10, 2014 at 9:05 am

      Sonia, I took notes. I’ll share my notes and you can fill me in on what you learn from the book. He’s a good speaker and McGill spoiled us with wonderful cheese and wine.

      Reply
  4. Eveline says

    October 11, 2014 at 12:44 pm

    Hello Holly,
    This chicken recipe looks really good, and might be something I can actually try for *this* household, but I see the closest Avril supermarkets are in Brossard and Longueuil, so I’ll have to see what I can do with seasoned stock!

    P.S: Do you have any guidelines on modifying regular recipes for kosher meat? As you well know, kosher meat already has salt in it, but sometimes I find that if I add no salt at all, it still needs extra flavoring, but then I get concerned about health issues! Thanks!

    Reply
    • Jittery Cook says

      October 11, 2014 at 12:54 pm

      Try using Herbamare sea salt. Good taste and less salt.
      Glad you like the chicken recipe. I’ll get a bottle of Coconut Sap Seasoning Sauce to you.

      Reply
      • Eveline says

        October 11, 2014 at 1:15 pm

        Well, thank you kindly! 🙂

        Reply
        • Jittery Cook says

          October 11, 2014 at 1:54 pm

          You’re very welcome.

          Reply

Take apples, onions and a chicken and make some magic. OK? Cancel reply

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