Recipe: Cider Roasted Chicken With Goat Cheese and Grapes


I have utterly neglected the Foodie portion of this website, but this post is an attempt to begin remedying that.  This weekend I tested out this recipe:
Half Baked Harvest's Cider Roasted Chicken with Goat Cheese and Grapes

I followed it exactly, with the exception of adding carrots to the roasting pan.  It turned out yummy but not as great as it could be.  I really liked the goat cheese and walnuts with the chicken, and the roasted grapes were a delicious accompaniment.  Here is what I'd do differently, though:


  • Skip the cider glaze. The sugar in the cider wound up burning on the chicken skin and ruined the crispy finish it had developed.  I'd rather have salty, crispy skin instead.
  • Drizzle the grapes in olive oil and salt and pepper.  They get quite sweet when roasted and I think adding some savory notes to them would enhance the flavor.
  • Adjust the roasting time. With all those grapes in the pan, my chicken took nearly twice the projected time to roast as is listed in the recipe.



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