Roasted Amish Chicken Recipe
Half bird, lardons, marble potatoes, pearl onions, roasted apples, fennel, sage, cider demi
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Chicken
Pat the Amish chicken halves dry with paper towels. Season generously with salt, black pepper, and thyme both inside and outside.
- 3
Prepare the Vegetables
In a large bowl, combine the halved marble potatoes, peeled pearl onions, sliced fennel, and quartered apples. Drizzle with olive oil, and add a pinch of salt and pepper. Toss until well coated.
- 4
Roasting
- 5
Roast the Chicken
In a large roasting pan, place the seasoned chicken halves skin-side up. Surround them with the prepared vegetables and sprinkle the rendered lardons on top. Add fresh sage leaves over the chicken.
- 6
Bake
Place the roasting pan in the preheated oven and roast for about 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- 7
Serving
- 8
Plate the Dish
Once the chicken is done, remove it from the oven and let it rest for 10 minutes. Carve and serve with the roasted vegetables and a drizzle of cider demi-glace.