Roasted Molasses Chicken with Apples and Leeks, photographed by Alison Shaw

Photo by Alison Shaw

This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh sections may take 10-12 minutes more cooking time.

1/4 cup molasses
1/2 cup mustard
1/4 cup raw, unfiltered apple cider vinegar
3/4 cup apple cider
4 split bone-in chicken breasts, or 4 Statler breasts with the first wing bone attached
2 medium apples, peeled and cored
2 large leeks, or 4 small leeks, white portions only, sliced in 1/2″ rounds
2 sprigs fresh savory, thyme or anise hyssop
Sea salt
Black pepper

Preheat oven to 375°.
Whisk together molasses, mustard, apple cider vinegar and apple cider.
Add chicken and toss to coat. Set aside 15 minutes.
Cut peeled and cored apples into 1/2″ slices.
In a baking dish, layer apples, leeks and herbs.
Place chicken on top and pour over it the remainder of the marinade.
Season with salt and pepper.
Bake 55 minutes, basting after 30 minutes and again every 10-12 minutes.
Upon removing from oven, baste one final time. The molasses glaze will create a dark crust.
Serve with a warm salad.

Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison ShawFrom Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen