Ingredients for Roast Honey Chicken With Apple Cream Sauce
- 1 (3 1/2-4 lb) whole chicken, cut into 8 pieces
- 1/2 cup honey
- 3/4 cup apple cider
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- 1 large green apple, peeled, cored and thinly sliced
- 1/2 cup thickened cream
- 1/4 cup brandy (optional)
- 1 teaspoon minced garlic
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How to Make Roast Honey Chicken With Apple Cream Sauce
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together honey, apple cider, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Pat the chicken dry with paper towels. Place the chicken in a lightly greased roasting pan.
- Pour the honey mixture evenly over the chicken, ensuring it's coated well.
- Roast the chicken for 45-55 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- While the chicken roasts, prepare the apple cider sauce. In a small saucepan, combine the remaining 1/4 cup of apple cider, apple slices and brandy (if using).
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the apples are tender and the sauce has slightly thickened.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- During the resting period, skim off any excess fat from the pan juices in the roasting pan. Pour the pan juices into the saucepan with the apple cider sauce and stir to combine.
- Carve the chicken and serve with the creamy apple cider sauce spooned over top.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
153g
Fat
68g
Carbs
13g
