Roasted Chicken Breast with Molasses and Apples
User Reviews
5.0
3 reviews
Excellent
Roasted Chicken Breast with Molasses and Apples
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Crisp on the outside and juicy on the inside, you'll love this flavorful roasted chicken breast that's basted with a molasses and apple cider sauce!
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Ingredients
- ¼ cup molasses
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar
- ¾ cup apple cider
- 2-4 bone-in, skin-on split chicken breasts
- 2 medium apples, peeled, cored and cut into ½-inch slices (I like Granny Smith, Honey Crisp or a combination of the two)
- 2 sweet onions sliced
- 2 cloves garlic minced or pressed
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon loosely packed fresh thyme leaves (or 1 teaspoon dried thyme)
- kosher salt and black pepper, to taste
- Optional garnish: additional fresh herbs
Instructions
- Preheat oven to 375° F. Grease a large baking dish or roasting pan.
- In a large bowl, whisk together molasses, Dijon mustard, apple cider vinegar, and apple cider. Add chicken and toss to coat. Let the chicken sit in the marinade for about 15 minutes.
- Meanwhile, arrange onions, apples, garlic, and herbs in the bottom of the prepared dish. Season with salt and pepper; toss to combine. Place chicken on top; pour the remainder of the marinade over chicken. Season chicken liberally with salt and pepper.
- Bake for about 55-60 minutes, basting the chicken at the 30-, 40-, and 50-minute marks. Baste once more after removing from the oven. The chicken is done when it reaches an internal temperature of 165° F. This can take as little as 35 minutes for small chicken breasts or as much as 70 minutes for very large chicken breasts. A meat thermometer is the best way to tell when your chicken is cooked through.
- Garnish chicken with additional herbs, if desired.
Notes
- Use bone-in, skin-on chicken for the best flavor and texture.
- I prefer Granny Smith, Honey Crisp or other firm apples that hold their shape well during baking.
- Fresh rosemary and thyme yield the greatest flavor.
- The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165° F.
- Have leftover roasted chicken? The meat is delicious on sandwiches, on top of salads, in chicken salad, in soups, and in casseroles.
- This recipe is inspired by a dish from the Morning Glory Farm cookbook on the island of Martha's Vineyard.
Nutrition Information
Show Details
Serving
1chicken breast and 1 serving of apples and onions
Calories
404kcal
(20%)
Carbohydrates
47g
(16%)
Protein
41g
(82%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
411mg
(17%)
Potassium
1358mg
(39%)
Fiber
4g
(16%)
Sugar
38g
(76%)
Vitamin A
131IU
(3%)
Vitamin C
16mg
(18%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1chicken breast and 1 serving of apples and onions | |
| Calories | 404kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 41g | 82% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 411mg | 17% |
| Potassium | 1358mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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