One roasted chicken can be turned into several different meals. Leftover chicken can be tossed into a pasta dish or even a salad and then the bones can be simmered with some aromatic vegetables to create a delicious pot of homemade chicken broth. I love making meals like that this that can contribute to many different dishes in the kitchen. By cutting the chicken in half, you cut down on the roasting time to make this an easy weeknight meal.
3 apples, quartered
2 sweet potatoes, diced
1 cup of water or apple juice
1 3-4 lb chicken, split in half
2 tablespoons of apple jelly
1 tablespoon of maple syrup
1 tablespoon of olive oil
1/2 teaspoon of salt
lots of freshly ground pepper
Preheat your oven to 375F. In a large roasting pan, arrange the apples and sweet potatoes evenly along the bottom. Pour in the water or apple juice. To split the chicken, begin with the chicken breast side down. Using a pair of sharp kitchen shears begin to cut either to the left or right of the backbone. Using a little force, begin the flatten the chicken out so the two halves lay relatively flat. Place the chicken on top of the apples and sweet potatoes. Gently stir together the apple jelly, maple syrup and olive oil together. Rub this mixture all over the chicken skin. Season with the salt and pepper and place in the oven.
Cook for about 15 minutes per pound and roast until the chicken registers 165F when the temperature is taken in the thickest part of the thigh. If you notice that the chicken is beginning to brown, cover gently with a piece of aluminum foil.