Recipe Inspired by Tori Avey
A drizzle of honey creates a nice browned skin on this baked chicken. It makes a lovely autumn meal accompanied by challah, a green vegetable and/or a salad.
Tip: The tart apples, cooked with shallots and mustard, can also be served with other proteins, such as salmon, turkey, or duck.
- One 4-pound chicken, cut into 8 pieces
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons Winter Park Honey. (Clover, Florida Holly and Wild Florida Honey all work well in this recipe.)
- 2 shallots, sliced
- 2 Granny Smith apples, cored and cut into ¼-inch slices
- 1/2 cup chicken broth
- Freshly squeezed juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- Preheat the oven to 425˚ and arrange a rack in the top third of the oven.
- In a wide, ovenproof skillet or small (9-by-13-inch) roasting pan, toss the chicken pieces with 1 tablespoon of the olive oil and season them well with salt and pepper.
- Arrange the pieces skin side up and drizzle 1 tablespoon of the honey over them.
- Roast the chicken, basting occasionally during the second half of the cooking until the juices run clear when the thigh or leg is pierced–bout 50 minutes.
- Meanwhile, in a large skillet, warm the remaining 2 tablespoons of olive oil over medium heat.
- Add the shallots and a pinch of salt and sauté until the shallots are translucent, 2 minutes.
- Add the apple slices and sauté until they begin to soften, 3 minutes.
- Stir in the broth, lemon juice, mustard and remaining tablespoon of honey.
- Simmer, stirring, until the sauce has thickened and the apples are tender, about 3 more minutes.
- To serve, transfer the apple mixture to a deep platter and arrange the chicken on top.