Apple Glazed Roast Chicken And Rice Recipe

Ingredients for Apple Glazed Roast Chicken And Rice

• Apple Cider Vinegar
• 1/2 cup apple jelly
• 1 teaspoon apple pie spice
• Roasting Chickens
• Tart Baking Apples
• Long Grain And Wild Rice Blend
• 1 3/4 cups chicken broth (or water)
• 2 tablespoons butter
• Fresh Ground Black Pepper
• Green Onions
• Sage Leaf

How to Make Apple Glazed Roast Chicken And Rice

1. **Glaze:**
2. In a 1 1/2- to 2-quart saucepan, combine 1/2 cup apple jelly and 1/4 cup cider vinegar.
3. Heat over medium heat, stirring frequently.
4. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until syrupy and reduced to about 1 cup.
5. Remove from heat and stir in 1 teaspoon apple pie spice.
6. Divide the glaze in half; set aside.
7. **Chicken & Rice:**
8. Preheat oven to 325°F (160°C).
9. Prepare the chicken: Skewer the neck skin to the back, tie the legs to the tail, and twist the wing tips behind the back.
10. Place the chicken breast-side up on a rack in a large roasting pan (at least 9x13 inches).
11. Season generously with salt and pepper.
12. In a 1-quart casserole dish, combine 1 1/2 cups long-grain rice, 1 3/4 cups chicken broth (or water), 1 teaspoon seasoning mix (such as poultry seasoning), and 2 tablespoons butter.
13. Cover the casserole dish.
14. Brush the chicken and 2-3 medium apples (peeled, cored, and quartered) with half of the glaze.
15. Arrange the apples around the chicken in the roasting pan.
16. Place the covered casserole dish of rice in the oven alongside the roasting pan.
17. Roast for 1 hour and 15 minutes.
18. Remove the casserole dish from oven (rice should be almost cooked) and brush the chicken and apples with the remaining glaze.
19. Continue roasting for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C) and the juices run clear.
20. While chicken roasts, stir 1/4 cup chopped green onions into the almost cooked rice.
21. **Sauce & Serving:**
22. Remove the chicken from the oven. Remove the strings from the chicken.
23. Skim off excess fat from the roasting pan juices.
24. Pour the remaining glaze into the roasting pan and scrape up any browned bits from the bottom.
25. Strain the pan juices through a fine-mesh sieve into a gravy boat.
26. Season the sauce to taste with salt and pepper.
27. Garnish with fresh sage.
28. Transfer the rice to a platter, top with the chicken and apples, and cover loosely with foil.
29. Serve immediately with the apple glaze sauce.