Apple-Veggie Medley with Roasted Chicken
This hearty meal is warm and enticing. Begin with all-natural whole chicken, add a sweet and savory blend of mustard and honey, and finish with fall flavors like Brussels sprouts and onion.
Recipe - Downers Grove, IL
Apple-Veggie Medley with Roasted Chicken
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Calories701
Ingredients
Nonstick olive oil cooking spray
2 Fresh Thyme fryer chicken halves, trimmed of excess fat
1 teaspoon garlic salt
1 pound Brussels sprouts, halved
3 large carrots, peeled and chopped
1 large red onion, quartered
1 sweet red apple, such as honeycrisp, cored and cut into thin slices
2 Tbsp. Fresh Thyme stone ground mustard, divided
2 Tbsp. Fresh Thyme honey
2 Tbsp. Fresh Thyme apple cider vinegar
2 Tbsp. Fresh Thyme extra virgin olive oil
Directions
- Preheat oven to 400°F. Lightly coat a rimmed baking pan with cooking spray.
- Cut the fryer chicken in half and lightly coat chicken halves with cooking spray and sprinkle skin with garlic salt.
- Place chicken halves, cut sides down, on one side of pan and bake 25 minutes. Remove pan and set on a trivet or cooling rack. Place Brussels sprouts, carrots, and onion on other side of pan and spray with cooking spray. Bake 35 minutes or until chicken is golden brown and fully cooked (a meat thermometer reads 165°F when inserted in breast and 175°F in thigh). Add apple slices during last 10 minutes of cooking.
- Meanwhile, in a small bowl, stir together 1 Tbsp. mustard and 1 Tbsp. honey. Brush onto chicken. In another small bowl, whisk together remaining 1 Tbsp. mustard, 1 Tbsp. honey, vinegar, and oil. Pour over vegetable-apple mixture and toss to coat.
- Transfer chicken to a cutting board and cut into pieces. Serve chicken with vegetable-apple mixture.
Nutritional Information
Each serving contains: 701 calories, 41 g fat, 11 g saturated fat, 0 g trans fat, 172 mg cholesterol, 492 mg sodium, 34 g carbohydrates, 7 g fiber, 20 g sugar, 48 g protein. Daily values: 174% vitamin A, 103% vitamin C, 8% calcium, 21% iron.
15 minutes
Prep Time
45 minutes
Cook Time
4
Servings
701
Calories
Shop Ingredients
Makes 4 servings
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
All Natural Whole Frying Chicken - 2 Pound
$3.98 avg/ea$1.99/lb
Simply Organic Garlic Salt - 4.7 Ounce
$6.99$1.49/oz
Brussels Sprouts - 2 Pound
$3.98 avg/ea$1.99/lb
Organic Bag Carrots - 16 Ounce
$1.99$0.12/oz
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Honeycrisp Apples - 0.85 Pound
$2.12 avg/ea$2.49/lb
Fresh Thyme Organic Stone Ground Mustard - 10 Fluid ounce
2 for $4.00
$2.00 was $2.49$0.20/fl oz
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Fresh Thyme Organic Apple Cider Vinegar - 16 Fluid ounce
$3.49$0.22/fl oz
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Nutritional Information
Each serving contains: 701 calories, 41 g fat, 11 g saturated fat, 0 g trans fat, 172 mg cholesterol, 492 mg sodium, 34 g carbohydrates, 7 g fiber, 20 g sugar, 48 g protein. Daily values: 174% vitamin A, 103% vitamin C, 8% calcium, 21% iron.
Directions
- Preheat oven to 400°F. Lightly coat a rimmed baking pan with cooking spray.
- Cut the fryer chicken in half and lightly coat chicken halves with cooking spray and sprinkle skin with garlic salt.
- Place chicken halves, cut sides down, on one side of pan and bake 25 minutes. Remove pan and set on a trivet or cooling rack. Place Brussels sprouts, carrots, and onion on other side of pan and spray with cooking spray. Bake 35 minutes or until chicken is golden brown and fully cooked (a meat thermometer reads 165°F when inserted in breast and 175°F in thigh). Add apple slices during last 10 minutes of cooking.
- Meanwhile, in a small bowl, stir together 1 Tbsp. mustard and 1 Tbsp. honey. Brush onto chicken. In another small bowl, whisk together remaining 1 Tbsp. mustard, 1 Tbsp. honey, vinegar, and oil. Pour over vegetable-apple mixture and toss to coat.
- Transfer chicken to a cutting board and cut into pieces. Serve chicken with vegetable-apple mixture.