I’ll be honest, I was nervous to spatchcock a chicken for the first time. It sounds like a whole ordeal, but it really wasn’t bad at all — a few snips with kitchen shears and a firm press on the breastbone, and I was done in a couple of minutes. And it cooked so much faster than the roast chickens I usually do in the Dutch oven. Flat means it roasts evenly, and the skin gets crisp from edge to edge in a fraction of the time.
Everything comes together on one pan, so the sweet potatoes, carrots, onion, and apple all soak up the pan juices while the chicken roasts right on top. Sweet potato and apple together is such a good combo, and it had me fully in the mood for fall before fall even got here. Warm spices, apple cider, a splash of balsamic at the end — it just smells like the season.
AOOC’s Hunter’s Blend was made for exactly this — it’s built to complement fowl and game, with warm paprika, garlic, and a little citrus peel that plays beautifully with the apple and cider. In the last few minutes, a quick glaze of Gravenstein Apple White Balsamic and honey turns the skin glossy and golden with a bright hint of crisp apple. A drizzle of Roasted Walnut Oil at the table ties it all together with a toasty, nutty finish.
Both of my kids went back for seconds on the chicken, which almost never happens around here — you’ll definitely want this on your fall meal rotation!!
Why You’ll Love This Recipe
• Chicken, sweet potatoes, carrots, and apples all roast together on one pan
• Spatchcocking sounds intimidating but is genuinely easy, and it cooks noticeably faster than a whole chicken in a Dutch oven
• Hunter’s Blend was made for fowl, so it’s already dialed in for chicken
• The sweet potato and apple combination is fall flavor in the best way
• The Gravenstein Apple Balsamic glaze gives the skin a glossy, sweet-tart finish
• Kid-approved — mine both went back for seconds
Apple Cider Spatchcock Chicken with Gravenstein Apple Balsamic
Ingredients
For the Chicken
- 1 whole chicken (4–5 lbs), giblets removed
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Basik’s Hunter’s Blend
- ½ tsp black pepper
For the Pan
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into ½-inch pieces
- 1 large yellow onion, cut into 1-inch chunks
- 1 red apple (Honeycrisp or Gala), cored and cut into 1-inch chunks
- 2 Tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup apple cider
For the Glaze & Finish
- ¼ cup Gravenstein Apple White Balsamic, divided
- 2 tsp honey
- 2 Tbsp Roasted Walnut Oil
Instructions
- Preheat the oven to 425°F. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken and press firmly on the breastbone to flatten. Pat very dry with paper towels.
- In a small bowl, stir together 2 Tbsp olive oil, Hunter’s Blend, and pepper. Rub all over the chicken, working some under the skin of the breast and thighs.
- On a large rimmed baking sheet, toss the sweet potato, carrots, onion, and apple with 2 Tbsp olive oil, salt, and pepper. Spread in an even layer and pour the apple cider over the vegetables.
- Set the chicken on top of the vegetables, skin-side up. Roast 35–40 minutes, until the skin is golden.
- While the chicken roasts, whisk 3 Tbsp of the Gravenstein Apple White Balsamic with the honey.
- Brush all of the glaze over the chicken and roast 10–15 minutes more, until the skin is glossy and an instant-read thermometer reads 165°F in the thickest part of the breast and at least 175°F in the thigh.
- Transfer the chicken to a cutting board and rest 10 minutes. Stir the vegetables into the pan juices. If they need more color, return the pan to the oven while the chicken rests.
- Carve the chicken and serve over the vegetables. Drizzle with Roasted Walnut Oil and the remaining 1 Tbsp Gravenstein Apple White Balsamic.
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