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Pepper and Apple Roasted Chicken

Pepper and Apple Roasted Chicken

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 180 minutes

Ingredients: Add ingredients to List

Pepper and Apple Roasted Chicken
7 lb Whole roasting chicken
1 each Granny Smith apple, quartered
1 each Large sweet yellow onion, peeled, quartered
1 tablespoon Hannaford Inspirations Chicago Steakhouse Marinade
2 tablespoon Unsalted butter
1 each Small onion, chopped
1 each Granny Smith apple, peeled, cored, finely chopped
141/2 oz Canned chicken broth, low sod
6 oz Stuffing, chicken, low sod, dry mix, svg
9 tablespoon Inspirations Red Pepper Jelly
1/2 cup Inspirations Sweet Apple Grillilng Sauce

directions:

Perfect for a weekend dinner, this golden, juicy chicken will satisfy adults and children alike. May be frozen.
1. Preheat oven to 400 F. Prepare chicken. Place apple and onion quarters into center of a roasting pan in an even layer.
2. Rinse chicken inside and out and pat dry with paper towels. Set chicken, breast side up, onto apples and onions. Tuck wings underneath chicken. Season skin and cavity of chicken with rub. Place in oven and reduce heat to 300 F. Roast for 3 to 31/4 hours.
3. Make glaze. Combine jelly and grilling sauce in a medium bowl. Microwave for 1 minute. Whisk until evenly blended. Set aside.
4. After 1 hour of roasting, slowly pour 1/2 cup glaze onto hicken. Use a pastry brush to coat legs and wings with glaze. Continue to roast for another 2 hours, basting with chicken juices every hour. Chicken is done when thickest part of thigh registers 1800F on an instant-read thermometer.
5. Let chicken rest, tented with foil, for 15 minutes before carving.
6. Use apples and onions and any juices that have accumulated in bottom of roasting pan to make a sauce with remaining glaze. Pour apples, onions, and juices through a sieve to remove any solids. Let rest for a few minutes so fat will separate, then skim off fat and discard. Stir remaining glaze into skimmed juices.
7. While chicken rests, prepare dressing. Heat butter in a large saucepan over medium-high heat. When hot, add onion and apple and cook, stirring occasionally, until softened, about 5 minutes.
8. Add pepper jelly and broth. Bring to a boil. Add stuffing mix. Cover and remove from heat. Let stand 5 minutes. Stir well.
9. To serve, carve chicken (see Technique, page 8) and arrange on a platter with lemon and apple slices and rosemary sprigs, if desired, with dressing in a serving bowl. Serve sauce on the side in a gravy boat.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients  
7 lb Whole roasting chicken  
1 each Granny Smith apple, quartered  
1 each Large sweet yellow onion, peeled, quartered  
1 tablespoon Hannaford Inspirations Chicago Steakh  
2 tablespoon Unsalted butter  
1 each Small onion, chopped  
1 each Granny Smith apple, peeled, cored, finely c  
141/2 oz Canned chicken broth, low sod  
6 oz Stuffing, chicken, low sod, dry mix, svg  
9 tablespoon Inspirations Red Pepper Jelly  
1/2 cup Inspirations Sweet Apple Grillilng Sauce  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 130 kcal (6%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 12 g (60%)
Cholesterol 13 mg (4%)
Sodium 97 mg (4%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 8 g (32%)
Protein 11 g (18%)
Vitamins
Vitamin A 274 IU (5%)
Vitamin C 333 mg (555%)
Minerals
Calcium 31 mg (0%)
Iron 10 mg (16%)
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