4 tablespoons butter
2 pounds medium potatoes, skin-on and cut into wedges
4 crispy apples, quartered, cored then cut into 8 wedges per apple
3 medium yellow onions, peeled, cut into 6 wedges each with root attached
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1 5-pound chicken, quartered
EVOO Extra Virgin Olive Oil, for drizzling
About 1/3 cup dark amber maple syrup
About 1/3 cup grainy mustard
About 2 tablespoons cider vinegar
About 2 tablespoons Worcestershire sauce
About 1/3 cup chicken stock
2 cloves garlic, finely chopped or grated garlic
3 tablespoons grated shallot
Preheat oven to 400F.
Melt butter in a small pan or microwave.
In a shallow roasting pan, dress potatoes, apples and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven.
Dress chicken with EVOO, salt and pepper, and arrange over potatoes and onions.
Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and shallot in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour more.