Roast chicken with autumn fruits
Roast chicken is a Sunday lunch favorite in my family and this recipe is popular during the Autumn. This roast chicken is baked with autumn fruits, creating a lovely and sweet compote for the chicken. I normally serve it with mashed potatoes or sweet potatoes but boiled rice would also complement it well.
Ingredients
Method
- Preheat the oven to 190°C.
- Mix half of the butter with chopped thyme and rub the chicken along the breast bone under the skin. Season with salt and pepper.
- Put the chicken in a baking tray and roast it in the oven for 1 hour.
- After 45 minutes of roasting prepare the fruits and onions: soak the cranberries in hot water; stone and quarter the pears, plums and apples. Cut the onions into 4-6 wedges each.
- Toss the fruits with the drained cranberries, thyme leaves, olive oil and sugar. Season with salt & pepper.
- Take the chicken out of the oven, scatter the fruit mixture around it, toss these with the chicken’s gravy and add scatter around bits of the remaining butter.
- Bake for 35 to 40 minutes, tossing the fruits at least once.
- Rest the chicken under cover for 10 minutes then serve with the baked fruits.