If they’re available, choose Rome Beauty apples for this recipe. Romes have a somewhat flat, mealy taste when eaten raw, but their flavor develops a wonderful richness when cooked. They’re available from October until early Summer. The Golden Delicious, the Cortland, the Jonathan, and the Granny Smith are also good for baking. The Red Delicious apples, by the way, are only fair for cooking.
1 chicken, cut in serving pieces (about 3 pounds)
Ground pepper to taste
vegetable cooking spray
2 medium apples, cored and sliced
1 large onion, sliced
1/2 cup apple cider or juice
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
2 teaspoons brown sugar
1/4 teaspoon ground allspice
Preheat oven to 3500F. Sprinkle chicken pieces with pepper to taste.
Spray 13 by 9-inch baking dish with vegetable cooking spray. Arrange chicken in baking dish; scatter apple and onion slices around and on top of chicken. In cup, combine cider, lemon juice, oil, sugar and allspice; pour over chicken. Bake, uncovered, for about 1 hour or until chicken is cooked through and apples are tender, turning pieces once during cooking and basting occasionally with drippings. To serve, remove chicken from pan juices and spoon apples and onions on top.
Nutrition Figures per Serving
Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate 20 grams. Sodium 166 mg. Cholesterol 174 mg.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission