Roast Chicken with Apples and Rosemary

November 6, 2024

45

medium

8

  • Preheat the Oven:
    • Set the oven to 400°F and position a rack in the lower third.
  • Prepare the Chicken and Roasting Pan:
    • Rinse the chicken, then dry it thoroughly with paper towels, inside and out.
    • In a shallow roasting pan, arrange the apples, rosemary, 3 lemon halves, onions, and garlic in a single layer. Season with salt and pepper, toss, then pour in the vinegar.
  • Season the Chicken:
    • Rub the chicken all over with your seasoning rub, making sure to coat it well. Place the chicken breast-side-up on top of the arranged fruits and vegetables. Fill the cavity with a few pieces of the seasoned fruits and veggies.
  • Roast the Chicken:
    • Roast for 30 minutes, or until the breast feels firm and just begins to brown.
    • Using tongs, turn the chicken breast-side-down and roast an additional 20 minutes, until the skin is lightly browned and a thermometer registers 175-180°F in the thickest part of the thigh.
  • Prepare the Jus:
    • Carefully tilt the chicken to drain juices from the cavity back into the pan. Transfer the chicken to a cutting board to rest.
    • Remove any large fruit and vegetable pieces from the pan. Place the pan over high heat on the stovetop, add the chicken stock, and scrape up any browned bits with a wooden spoon. Squeeze the remaining lemon over the jus, stirring to incorporate.
  • Serve:
    • Carve the chicken, then pour the chunky, flavorful jus into a serving dish. Serve the carved chicken with jus on the side.
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Ingredients:

Adjust Servings
4 apples fresh, cored, quartered, (anything but Granny Smith)
3 onions peeled, cut into large chunks
3head garlic peeled
8sprigs rosemary fresh
4 lemons quartered, for garnish, (reserve one )
0.5cup raimondo sicilian lemon balsamic vinegar
8servings seasoning - make a rub with the following - garlic powder, salt, pepper and thyme.
2 roasting chickens
1can stock (chicken or veggie)

Directions

1.
Preheat the Oven
Set the oven to 400°F and position a rack in the lower third.
Mark as complete
2.
Prepare the Chicken and Roasting Pan
1. Rinse the chicken, then dry it thoroughly with paper towels, inside and out. | 2. In a shallow roasting pan, arrange the apples, rosemary, 3 lemon halves, onions, and garlic in a single layer. Season with salt and pepper, toss, then pour in the vinegar.
Mark as complete
3.
Season the Chicken
Rub the chicken all over with your seasoning rub, making sure to coat it well. Place the chicken breast-side-up on top of the arranged fruits and vegetables. Fill the cavity with a few pieces of the seasoned fruits and veggies.
Mark as complete
4.
Roast the Chicken
1. Roast for 30 minutes, or until the breast feels firm and just begins to brown. | 2. Using tongs, turn the chicken breast-side-down and roast an additional 20 minutes, until the skin is lightly browned and a thermometer registers 175-180°F in the thickest part of the thigh.
Mark as complete
5.
Prepare the Jus
1. Carefully tilt the chicken to drain juices from the cavity back into the pan. Transfer the chicken to a cutting board to rest. | 2. Remove any large fruit and vegetable pieces from the pan. Place the pan over high heat on the stovetop, add the chicken stock, and scrape up any browned bits with a wooden spoon. Squeeze the remaining lemon over the jus, stirring to incorporate.
Mark as complete
6.
Serve
Carve the chicken, then pour the chunky, flavorful jus into a serving dish. Serve the carved chicken with jus on the side.
Mark as complete
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