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This roasted chicken with apples looks fancy enough for a special occasion, but it’s easy enough to make on a weekday meal!

We used a whole skin-on chicken, and Washington apples. We chose to use three varieties: Fuji, Gala and Granny Smith, but you can choose one or two of them to make it at home. Each apple has its own flavor characteristics: we love the tartness from Granny Smith apples and the sweetness from the Gala and Fuji varieties.

When mixed with the fresh herbs, onions and simple condiments the apple flavor the roasted chicken, which you should salt, and pepper as directed on the recipe. Don’t skip adding salt to the cavity.

We recommend a side of mashed potatoes and green beans to serve with this recipe.

Helga & Kitty

Roasted Chicken with Washington Apples

Yields: 4-6 servings

Ingredients:
2 ½ lb. Washington apples (such as Gala, Fuji, or Granny Smith), cored and quartered
12 small white onions, peeled and cut in half
2 tablespoons olive oil
2 ½ teaspoons salt, divided
2 ½ teaspoons black pepper, divided
1 whole chicken (4lb.), patted dry
3 thyme sprigs
3 rosemary sprigs
3 sage sprigs
1 teaspoon of each: chopped thyme, rosemary and sage for serving

Directions:

1.  Preheat oven to 400°F: place apples and 10 of the onions in bottom of a roasting pan. Drizzle with 1 tablespoon of the oil, and sprinkle with ½ teaspoon of salt and pepper. Push apples and white onions to the edges of the roasting pan.
2. Sprinkle ½ teaspoon each of the salt and pepper inside the chicken cavity. Place the thyme, rosemary, sage sprigs, and two remaining 2 white onions inside the cavity. Place chicken in the center of the roasting pan; tuck wings under.
3. Brush chicken all over with remaining 1 tablespoon oil; sprinkle with remaining 1 ½ teaspoons each salt and pepper. Tie legs together with kitchen twine. Roast chicken in preheated oven until a thermometer inserted in the thickest portion of meat registers 160°F, about 55-60 minutes. Remove from oven and let rest 15 minutes.
4. Transfer chicken to a serving platter. Remove and discard kitchen twine. Sprinkle apples and shallots with chopped thyme, chopped rosemary, and chopped sage. Arrange apples and shallots on the platter around chicken and spoon any pan drippings around chicken on platter.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)