Chef and cookbook author, Beth Dooley shares a recipe that is just right for fall.
2 to 3 tablespoons butter, softened
2 large tart apples, cored and sliced
3 to 4 chicken legs and thighs with bones and skin
½ cup apple cider
4 to 6 scallions, white parts only, sliced thin
Salt and freshly ground black pepper
2 tablespoons coarse mustard
2 tablespoons maple syrup
¼ cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
Preheat the oven to 450 degrees F. Lightly coat a shallow baking dish with a little of the butter and place the chicken over the apples, place the scallions over the chicken. Sprinkle with salt and pepper. Pour the cider into the pan. Whisk together the mustard and maple syrup.
Roast the chicken until it begins to brown and some of the fat has been rendered, about 20 minutes. Baste with the pan juices, reduce the heat to 350 degrees F and continue roasting until the skin is crispy, the meat is no longer pink at the bone, the juices run clear, and an instant-read thermometer reaches 165 degrees F, about 25 to 30 minutes. Brush the chicken with the maple and mustard and return to the oven until the chicken is glazed, about 5 minutes. Served garnished with the parsley and rosemary