Apple-Glazed Roast Chicken and Rice

Recipe by Annacia
READY IN: 2hrs 30mins




  • GLAZE:
  • In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
  • Heat; stir over medium heat.
  • Bring to boiling.
  • Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
  • Remove from heat.
  • Stir in apple pie spice.
  • Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
  • Preheat oven to 325°F
  • Skewer neck skin of chicken to back; tie legs to tail.
  • Twist wing tips under back.
  • Place chicken, breast side up, on a rack in roasting pan.
  • Sprinkle with salt.
  • Roast, uncovered, 1-1/4 hours.
  • Cut string.
  • Place apples around chicken.
  • RICE:
  • Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
  • Brush chicken and apples with some of one portion of glaze.
  • Sprinkle with pepper.
  • Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
  • Stir green onion into rice.
  • Transfer rice to platter; top with chicken and apples.
  • Cover with foil.
  • SAUCE:
  • Skim fat from juices in roasting pan; discard.
  • Pour remaining glaze portion into the roasting pan.
  • Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
  • Strain; season to taste with salt and pepper.
  • Transfer to gravy boat.
  • Garnish with sage. Makes 6 servings.