Chef notes
This roasted chicken is a great comfort meal that will be on repeat throughout the fall and winter. The dish is layered with the warm spices in apple butter and complemented by the aromatic notes of garlic, shallot and bright lemon. To keep things simple, the entire meal is prepared in one pan, creating bold flavors. Serve the roasted chicken and flavorful pan sauce alongside creamy mashed potatoes or polenta for a complete meal.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Technique Tip: To create very thin slices of apple and shallots, use a sharp knife or mandolin.
Swap Option: You may omit the white wine and use chicken broth instead.
Ingredients
- 4 skin-on chicken breasts
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 large red apples, thinly sliced
- 1 shallot, thinly sliced
- 4 large garlic cloves, sliced
- 1 cup white wine
- 1 lemon, juiced
- 1/2 cup apple butter, divided
- 2 tablespoons unsalted butter
- freshly chopped parsley, for garnish
- lemon wedges, for garnish
Preparation
1.Preheat the oven to 350 F.
2.Season chicken breasts with salt and pepper. Place a large pan over medium heat and add olive oil. Once the oil shimmers, add chicken breast and sear until golden brown, 3 to 5 minutes per side.
3.Remove the chicken from the pan and set aside. Add the sliced apples and shallots and season with salt and pepper. Cook for 5 to 7 minutes, then add the sliced garlic.
4.Deglaze the pan with wine or broth, then stir in lemon juice, 1/4 cup apple butter and butter. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes.
5.Place chicken back in the pan and top with remaining apple butter. Transfer to the oven and bake for 15 minutes or until a meat thermometer inserted into the thickest part of the chicken reaches 165 F.
