Baked Chicken with Cider Glaze, Old Mustard and Rosemary over Pumpkin and Shallots

Recipe for Baked Chicken with Cider, Old-Fashioned Mustard, and Rosemary Glaze over Pumpkin and Shallots

This dish combines the juiciness of chicken with a glaze that integrates the bittersweet flavor of cider and the rustic texture of old-fashioned mustard, complemented by the intense aroma of fresh rosemary. The base of roasted pumpkin and shallots adds a Mediterranean touch and a sweet counterpoint that perfectly balances the recipe. Ideal for those seeking a homemade, warm, and nuanced experience.

Preparation time

Below are the times you need to organize your kitchen and enjoy this recipe:

• Preparation: 20 minutes
• Cooking: 45 minutes
• Total: 1 hour 5 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the chicken and glaze

• 4 pieces of chicken thighs or breasts (approx. 680 g)
• 1/4 cup light honey
• 3 tablespoons of Dijon mustard
• 2 tablespoons whole grain mustard or whole grain
• 1 tablespoon apple cider vinegar
• 3 cloves of garlic, finely chopped
• 1 teaspoon smoked paprika
• 2 tablespoons of extra virgin olive oil
• Kosher salt and black pepper to taste
• 2 sprigs fresh rosemary

For the vegetable base

• 1 pound butternut squash, peeled and cut into medium cubes
• 6 medium shallots, peeled and halved
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

If you can't find old-fashioned mustard, you can substitute it with whole grain mustard or extra coarse Dijon mustard. As for cider vinegar, white or wine vinegar can work, but the flavor will be less fruity and fragrant.

Utensils we will use

• Large baking tray
• Medium mixing bowl
• Basting brush or glazing spoon
• Sharp knife and cutting board
• Marinade brush (optional)
• Parchment paper to line the tray
• Marinating container

Preparation

1. Prepare the cider, mustard, and rosemary glaze

1. Mix the liquid and thick ingredients: In a medium bowl, mix the clear honey, Dijon mustard, old-fashioned mustard, cider vinegar, and olive oil. Stir well until combined.
2. Incorporate the seasonings: Add the finely chopped garlic, smoked paprika, ground black pepper, and kosher salt. Mix until the glaze is smooth.
3. Reserve half of the glaze: It will be used later to brush the chicken again for a shiny and flavorful finish.

2. Marinate the chicken

1. Place the chicken in a container: Use a large dish or bowl where you can arrange the pieces without crowding them.
2. Apply the glaze: Pour half of the glaze over the chicken, and gently massage each piece so that the mixture is well absorbed.
3. Add the rosemary: Place the rosemary sprigs among the chicken so they release their aroma during cooking.
4. Let it rest: Cover and refrigerate the marinated chicken for at least 15 minutes, ideally 30 minutes for better penetration.

3. Prepare the pumpkin and shallot base

1. Cut the vegetables: Peel and cut the pumpkin into medium cubes and the shallots in half.
2. Season: Place the vegetables in a bowl and add olive oil, oregano, salt, and pepper to taste. Mix so that the flavors are well absorbed.
3. Spread on the tray: Line the tray with parchment paper and spread the vegetables, leaving space to place the chicken later.

4. Assembly and baking

1. Preheat the oven: Heat to 200°C (400°F) to ensure even cooking.
2. Place the chicken over the vegetables: Arrange the marinated pieces on top, making sure they are not crowded so that air circulates well.
3. First baking: Bake for 25 minutes so that the chicken begins to brown and the vegetables soften.
4. Apply the remaining glaze: Carefully remove the tray and generously brush the chicken with the rest of the glaze.
5. Second baking: Return to the oven for 10 to 15 more minutes until the chicken reaches 74°C (165°F) internally and the glaze looks shiny and caramelized.

To finish and serve

Remove the chicken and vegetables from the oven and let the chicken rest for 5 minutes before plating. This resting allows the juices to redistribute and the meat to remain juicy. You can brush once more with the glaze to enhance the flavor and shine. Serve hot, accompanied by that aromatic base of pumpkin and shallots, which complements with its sweetness and texture. For a special touch, accompany it with a fresh salad or wild rice that counteracts the sweetness of the dish, as proposed in recipes such as the wild rice salad.

Nutritional Information

• Calories: 480 kcal
• Proteins: 35 g
• Fats: 18 g
• Carbohydrates: 35 g
• Fiber: 5 g

These values are approximate per serving and may vary depending on the ingredients and sizes used.

5 keys to make the Baked Chicken with Cider Glaze perfect

Achieving delicious and well-glazed baked chicken depends on several simple but crucial details that make a difference in the final result:

1. Marinate with time and care

The time the chicken absorbs the glaze is fundamental. Although 15 minutes are sufficient, a short or medium rest allows the acidity and sweetness to penetrate, achieving a prominent flavor.

2. Cut the vegetables uniformly

For the pumpkin and shallots to cook at the same rate, cut them into similar sizes. This prevents some pieces from being raw and others overcooked.

3. Do not overcrowd the ingredients on the tray

Leaving space between the chicken and vegetables facilitates the circulation of hot air, which is key to achieving that perfect browning and preventing them from steaming.

4. Apply the glaze in two stages

Brushing the chicken only once can cause the glaze to burn. Divide the amount into two parts, brushing the second halfway through cooking to achieve ideal shine and flavor.

5. Let it rest after cooking

Essential for maintaining the chicken's juiciness. Cutting it immediately releases the juices and dries out the meat. Five minutes of rest are enough for the texture to be smooth and firm.

When is it ideal to enjoy this Baked Chicken with Cider Glaze?

This dish is ideal for a family meal where you want to impress with a sophisticated touch without complicating things. Its bittersweet flavor profile, with notes of rosemary, fits perfectly into autumn or winter dinners, when pumpkins are in season and you're looking for comforting dishes. It is also an excellent main course for weekend gatherings or informal celebrations, accompanied by something light like egg, avocado, and mustard salad which balances the intensity.

Comparison with similar sweet and sour baked chicken recipes

Share your experience preparing this dish

The kitchen is a space to experiment and learn. Tell us how this baked chicken with cider glaze and old-style mustard turned out for you, if you made any variations or had any unexpected results. What vegetables did you like best accompanying the squash and shallots? Your experience helps others improve and confidently enjoy this recipe. Don't hesitate to leave your comments!

Culinary glossary to understand this recipe

• Old-style mustard: Grain mustard with a grainy texture, provides an intense and slightly spicy flavor.
• Glaze: Thick and sweet sauce that is applied in several stages to give shine and caramelized flavor to the chicken.
• Rest: Let the chicken or any meat rest after cooking for a few minutes so that the internal juices redistribute.
• Baking sheet: Flat and wide container where ingredients are placed to cook in the oven.
• Rosemary: Aromatic herb with a fresh and strong flavor that gives a Mediterranean touch to dishes.