Roasted Chicken with Apple Dressing & Pomegranate
Savory roast chicken, hearty sausage, earthy greens, crisp apple, and bright pomegranate come together in this cozy, seasonal dish. It’s the kind of meal everyone will want to gather around.
Ingredients
Utensils
- Roasting pan
- Large skillet
- Medium sauce pot
Instructions
The Night Before:
Season the chicken generously with kosher salt, making sure to season both the outside and the cavity. Refrigerate uncovered overnight.
Preheat the oven to 450°F. Place the chicken breast-side up in a roasting pan and roast for about 45 minutes, or until the internal temperature reaches 160°F in the thickest part of the thigh, away from the bone.
Remove the chicken from the oven and let it rest for about 20–30 minutes. The temperature will continue to rise as it rests, reaching a perfect 165°F.
Reduce the oven temperature to 350°F.
Make the Apple Dressing
Brown the ground pork in a large skillet. When it’s almost fully cooked, add the onion and cook until tender.
Add the apple and cook until just tender but still slightly firm. Stir in the spinach and cook until wilted.
Add the bread cubes, stock, and herbs, tossing until everything is well combined. Season to taste, then drizzle with the remaining butter.
Transfer the dressing to a baking dish and bake at 350°F for 35–45 minutes, or until golden brown and cooked through.
Make the Pomegranate Gastrique
Combine all of the ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until reduced and slightly thickened.
Remove from the heat and strain out the solids.
To serve, carve the chicken and spoon the apple dressing alongside it. Drizzle the pomegranate gastrique over the chicken and dressing.