• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1 cup apple cider vinegar
  • 1 cup apple jelly
  • 1 teaspoon apple pie spice
  • 5 lbs whole roasting chickens
  • 6 small small tart baking apples, cored
  • 1 (6 ounce) package long grain and wild rice blend
  • 2 1/4 cups water
  • 1 tablespoon butter
  • 1/2 teaspoon fresh ground black pepper
  • 3 green onions, thinly sliced
  • sage leaves (optional)


  • Preheat oven to 325°F.
  • Skewer neck skin of chicken to back; tie legs to tail.
  • Twist wing tips under back.
  • Place chicken, breast side up, on a rack in roasting pan.
  • Sprinkle with salt.
  • Roast, uncovered, 1-1/4 hours.
  • Cut string.
  • Place apples around chicken.
  • RICE:
  • Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover.
  • Set aside.
  • Brush chicken and apples with some of one portion of glaze.
  • Sprinkle with pepper.
  • Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
  • Stir green onion into rice.
  • Transfer rice to platter; top with chicken and apples.
  • Cover with foil.
  • SAUCE:
  • Skim fat from juices in roasting pan; discard. Pour remaining glaze portion into the roasting pan.
  • Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
  • Strain; season to taste with salt and pepper. Transfer to gravy boat.
  • Garnish with sage.

Categories: Main Dish  Oven  Poultry  Stove 

Author Credit: Recipe #262641

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