Spiced Cider Spatchcock Chicken with Roasted Fall Veggies and Apple Slaw
My friend Ale and I developed and cooked this recipe together and it is the epitome of fall! This is the perfect meal to make as we get closer to Thanksgiving – make it for your friends-giving or just for a little fancier dinner for date night at home.
Spiced Cider Spatchcock Chicken with Roasted Fall Veggies and Apple Slaw Ingredient Notes
Whole Chicken: A whole chicken provides a juicy, flavorful centerpiece with skin that crisps beautifully when roasted. Spatchcocking the chicken ensures even cooking and reduces roasting time. This cut is perfect for soaking up the aromatic five spice and herb marinade.
Sweet Potato: Sweet potatoes add natural sweetness and a creamy texture to the roasted veggie mix. Their vibrant orange color complements the fall theme and provides fiber. When roasted, they develop caramelized edges that balance the savory chicken.
Apple Cider Vinegar: Apple cider vinegar adds a tangy brightness to the apple slaw dressing, cutting through the richness of the chicken and veggies. It helps soften the shaved Brussels sprouts and enhances the overall freshness. Its subtle fruity acidity complements the sweetness from honey and apples.
Pecans: Raw pecans bring a toasty crunch and buttery flavor to the apple slaw. Toasting them intensifies their nutty aroma, adding texture contrast to the crisp veggies and tender fruit. Pecans also contribute healthy fats and protein to the dish.
Spiced Cider Spatchcock Chicken with Roasted Fall Veggies and Apple Slaw
4-6
servings30
minutes55
minutesMy friend Ale and I developed and cooked this recipe together and it is the epitome of fall! This is the perfect meal to make as we get closer to Thanksgiving – make it for your friends-giving or just for a little fancier dinner for date night at home.
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Ingredients
- Spatchock chicken
1 whole chicken (4-5 pounds), giblets removed
4 tablespoons olive oil, divided
1 tablespoon five spice powder (blend of ground fennel, cinnamon, cloves, anise, and ground black pepper)
2 teaspoons kosher salt, plus additional to taste
2 teaspoons finely chopped fresh sage (or 1 teaspoon ground sage)
1 teaspoon honey
1 large sweet potato, peeled and cubed
1 large yellow onion, cubed
1 red apple, diced
2 large carrots, peeled and diced
ground black pepper, to taste
1/2 cup apple cider
- Apple Slaw
1/3 cup raw pecans
1/2 shallot, finely chopped
3 tablespoons apple cider vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon honey
kosher salt, to taste
3 cups shaved brussels sprouts
1 red apple, thinly sliced
parmigiano cheese, for topping (optional)
Directions
- Preheat the oven to 425F. Mix 2 tablespoons of the oil, five spice powder, salt, sage, and honey together in a small bowl. Set aside.
- Spatchcock the chicken by flipping it breast side down and cutting alongside the back bone on both sides. Discard the back bone, then flip to breast side up and press down firmly in the center until you hear a crack. Pat dry with paper towels and cover on both sides with the oil and spice mixture. Tuck the wings underneath the chicken and set aside on the cutting board.
- Add the cubed sweet potato, onion, apple, and carrots to a large sheet pan. Toss with 2 tablespoons oil, plus salt and ground black pepper to coat. Spread out in a single layer.
- Clear an opening in the center of the sheet pan and place the chicken, breast side up, on the pan. Sprinkle the chicken with a few pinches of salt and evenly pour the apple cider over the veggies.
- Bake until the vegetables are browned and tender and chicken is at an internal temperature of 165F at the thickest part of the breast, 45 to 55 minutes, tossing the vegetables halfway through to ensure even roasting.
- While the chicken roasts, place the pecans on a small sheet pan and toast in the oven until lightly golden, 5 to 7 minutes. Transfer to a cutting board and roughly chop.
- Make the apple slaw by first whisking the shallot, vinegar, oil, dijon mustard, honey, and salt in a small mixing bowl. Add the shaved brussels and apple to a medium bowl along with about half of the dressing, and toss to coat. Add additional dressing as desired. Top with the toasted pecans and parmigiano, if using. Chill until serving.
- When the chicken is done cooking, transfer to a cutting board to rest for 10 minutes, then carefully slice.
- Serve by evenly dividing the apple slaw and roasted veggies onto four plates, followed by the sliced chicken on top.
Notes
- Storage: Refrigerate leftover chicken and slaw in separate sealed containers for up to 4 days. Freeze chicken for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in the oven until warm. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
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This meal is soooo good! Had it last week and loved it, the slaw was even better on day two. Planning to make it again when we have houseguests before but not during Thanksgiving. Such a great fall meal!
I’ve made this twice now and it’s so good. The rub on the chicken gives it a lot of flavor and the veggies are great.
Wow. Such an amazing introduction into Chinese five spice. My house smelled amazing. Best chicken dish I’ve ever made. The Brussels slaw was perfect addition. It was a great fall dish even when it 89 degrees outside.