Rosh Hashanah Chicken with Cinnamon and Apples from Metz

Recipe adapted from Quiches, Kugel, and Couscous by Joan Nathan


1-3 1/2-4 pound whole roasting chicken

1 teaspoon olive oil

Advertisement: The Grande at Chesterfield

Salt and freshly ground black pepper, to taste

1 teaspoon ground cinnamon

1 large onion, peeled and coarsely chopped

1 large garlic clove, peeled and thinly sliced

1 cup chicken broth

1 1/3 cups white wine

3 Fuji apples, cored and each cut horizontally into 4 rounds

2 tablespoons granulated sugar


Preheat oven to 375 degrees.

Remove neck and giblets from chicken. Rinse chicken and pat dry with paper towels.

Rub the outside of the chicken with olive oil and sprinkle evenly with salt and pepper, to taste, and 1/2 teaspoon of the cinnamon.

Scatter onion and garlic in the center of the pan. Lay the chicken, breast side down, on top of the vegetables and pour the chicken broth and wine over the chicken. Roast for 45 minutes.

Sprinkle apples with remaining 1/2- teaspoon cinnamon and all of the sugar. Carefully turn chicken over in pan and surround the chicken with seasoned apples. Continue to bake chicken, about 45 minutes more, until apples are very soft and the chicken is done. (Baste the chicken with the accumulated juices once or twice during this second half of roasting.)