| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 40g | 11g | 14g |
| sugars | fibre | protein | salt |
| 4g | 2g | 52g | 1.8g |
Ah, the Sorrel-Roasted Chicken. When I think of delightful, nourishing, and tantalizing recipes, it’s one that always comes to mind. As a taste bud adventurer, I have always sought to combine the flavors of fresh produce with more traditional meal staples, and this recipe does just that. With its infusion of sorrel leaves and apple slices, it’s a truly unique offering, a little like the prize-winning apple pie from the county fair meeting the quintessential Sunday roast. Something, I believe, is uniquely Californian.
The Sorrel Unveiled
The star of our Sorrel-Roasted Chicken is the humble sorrel leaf, an often overlooked superfood. It’s a plant native to Europe that has in recent years found its way into American salads – and now, onto our dinner plates. It’s rich in fiber, vitamin C, and provides smaller but still detectable amounts of iron, magnesium, and vitamin B6, making it a delightful addition to any dish, either for its pop of tangy flavor or its nutrient richness. You can read more about the wonderful world of sorrel here.
Why This Recipe Stands Out
This chicken recipe isn’t just about taste – it’s about the experience. Roasting it with a medley of flavors and aromas provides a sensory pleasure that lives up to the anticipation promised by the tantalizing smells wafting through your home before dinner. Then upon carving, the tender, juicy meat reveals an inner marvel of lemon zest and minced garlic, bringing an intensely satisfying end to the long wait.
Pairing our Sorrel-Roasted chicken with a high-quality California wine can elevate your meal from basic to divine. Imagine chilling a glass of Central Coast Chardonnay whilst waiting for the flavors of your roast to settle in. The residual sweetness of the wine complements the dish, making the dining experience truly memorable.
This recipe is similar in style to a classic roast chicken, but the addition of sorrel leaves and apple slices really sets it apart, bringing an unexpected freshness to the dish. We’ve got traditional comfort food blended with healthy, modern twists – an embodiment of my cooking ethos!
Finally, I always believe food tastes better when shared. Why not serve this Sorrel-Roasted Chicken alongside a fresh green salad for a family feast, or slice it into sandwiches for a picnic in the park? Whichever way you present it, my Sorrel-Roasted Chicken is sure to impress. Healthy food, cooked from scratch with love – that’s our mantra here at Your Gourmet Guru. So go on, give it a try!
What You’ll Need
- 1 whole chicken (about 5 pounds)
- 2 cups of fresh sorrel leaves
- 3 tablespoons of olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup dry white wine
- 1 large onion, sliced
- 1 large apple, sliced
- 2 springs fresh rosemary
- 1 tablespoon butter, room temperature
Method
Step One
Start by preheating your oven to 425 degrees F (220 degrees C). While the oven is preheating, rinse the chicken inside and out with cold water. Pat dry with paper towels.
Step Two
For the next step, you’ll want to prepare the sorrel sauce. Combine the sorrel leaves, olive oil, garlic, lemon zest, lemon juice, salt, and black pepper in a food processor or blender. Blend until you have a smooth, bright green sauce.
Step Three
Now, rub this sorrel sauce all over the chicken. Be sure to get under the skin and inside the cavity for extra flavor. Then, stuff the cavity with half of the sliced onion and the apple slices.
Step Four
Next, tie the chicken’s legs together with kitchen twine and tuck the wing tips under. This will keep the chicken in a good shape while it’s roasting.
Step Five
In a roasting pan, scatter the remaining sliced onion and place the chicken on top. Pour in the dry white wine and add the sprigs of rosemary. Dot the top of the chicken with the room-temperature butter.
Step Six
Roast the chicken in the preheated oven for about 1.5 hours, or until the juices run clear when you pierce the thickest part of the thigh with a skewer. If the chicken is browning too quickly, cover it loosely with a piece of foil.
Step Seven
Let the chicken rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast. Serve the chicken with the onions and pan juices. Enjoy your delicious Sorrel-Roasted Chicken!
