I have said it once and I will say it again, there is nothing better than a lazy Sunday with a chicken slow roasting in the oven. But what if you only have a few hours to be lazy and not a full day? Don’t worry you won’t have to give up your chicken. This Honey Apple Roasted Chicken takes only a few hours to cook up.
Everyone’s dream is to have one day a week to unplug, unwind, relax, watch your favorite team, read a good book, or watch that new movie. But who are we kidding we are moms there are no days off, there are sporting events, homework, cleaning, organizing, meal prepping, and the list goes on and on?
We honestly are lucky if we can sit down for more then 15 minutes uninterrupted.
So, the thought of a slow-roasted chicken is just a dream or just a pre-cooked thing you pick up from the store. RIGHT!!
Well, today we are going to break down how you can make the impossible, possible. How you can roast a chicken with minimal prep and minimal effort in a matter of hours.
Ways to Cook a Roasted Chicken Faster
You can break it down. No… Don’t do that… Well, you can, but it is messy and can be challenging for someone that doesn’t do it often.
Instead, butterfly it. All you do is take the butcher scissors; you know the ones that came with that butcher block. Yes, those are butcher scissors they do have a purpose outside of cutting open bags and tags off clothes!! Believe it or not, I thought they were just scissors nothing special for the longest time.
Okay, you take the scissors and take out the backbone by cutting along and through the ribs. Then flip it over and smash it down until it is flat.
Doing this will cut your cooking time in half
Do Not Stuff It
A lot of recipes out there tell you to put fruit, onions, garlic, and herbs in the cavity of the chicken. However, a stuffed bird takes longer to cook.
Instead, take some extra seasoning and rub it into the cavity. This will help give your Chicken some of that flavor you will be missing from the fruit, onions, garlic, and herbs.
This will cut you time at least by 20 minutes depending on the size of the bird.
Go For Simple
Fair too often when it comes to making things like whole chickens, we go all out. It is a fancy dish; a whole chicken says elegant and flare.
But! Elegant and flare does not need to be complicated. Like this Honey Apple Roasted Chicken. Make simple wet seasoning that takes minutes if not seconds to make then poured and rubbed on the bird. Add some water to the base of the pan and toss it in the oven.
Bing Bang Boom your done prepping, all that is left is to check on it while it cooks to ensure the skin is not burning.
There are plenty of ways to make a whole roasted chicken that won’t take you all day. The important thing is that after it is done cooking you allow it to rest so the juices don’t run out. This will help ensure the chicken is juicy. Also, the chicken will be done when it reaches 165° Fahrenheit and the juices run clear (no red).
While the chicken rests whip up some gravy by placing the pan on the stove over medium heat, adding flour to the drippings in the pan then slowly whisk in some chicken stock and a splash of milk until it is a smooth and silky consistency.
When it comes to a whole roasted chicken it is hard to go wrong. You don’t need to take off the whole day, you have enough food to share with friends or for leftovers or for grain bowls throughout the week. The best part is the home-cooked welcoming relaxing smell your home will have.
This Honey Apple Roasted Chicken is sweet, tart, juicy and simple roasted chicken your whole family will love.
Other Roasted Chicken Recipes Your Family will Love
Honey Apple Herb Chicken
- 6 lb Whole Chicken Rinsed and giblets removed
- 2 tbsp olive oil
- 2 tbsp apple juice
- 2 tbsp honey
- 1/2 tbsp ground sage
- 1/4 tbsp rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
For Pan Gravy
- 2 tbsp all-purpose flour
- 1 cup Chicken Stock
- 1/2 cup Milk
- Prep your chicken and place in a large oven-safe/ Stovetop pan
- Combine all the remaining ingredients in a small mixing bowl.
- Pour mixture onto chicken and rub it around to cover both the inside and outside of the chicken.
- Add 1/4 cup water to the bottom of the pan
- Place in the oven and let cook 1 ½ hours to 2 hours until internal temp reaches 165° Fahrenheit and juices run clear.
- Once the chicken is done remove it from pan and allow it to rest.
- Place pan you cooked the chicken in on the stove and warm until bubbling over medium heat. Whisk in flour until completely combined.
- Slowly whisk in the stock (about 1/4 cup at a time) allowing to thicken as you add.
- Slowly whisk in milk until desired silk smooth gravy forms.
- Carve Chicken, serve and enjoy!