Apple and Herb Roasted Chicken
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 6-8
Juicy chicken with great flavor from rosemary, thyme, apples and sweet potatoes.
Ingredients
- 1 Whole Chicken
- 3-4 Apples, Sliced
- 6 Large Carrots, Sliced
- 2 Medium Sweet Potatoes Peeled and Sliced into ½ inch
- 2 Yellow Onions, Quartered
- 6 Garlic Cloves, Peeled
- RUB
- ⅓ c Olive Oil, Divided
- 10 Sprigs Fresh Rosemary, De-Stemmed, Chopped, Divided
- 10 Sprigs Fresh Thyme, De-Stemmed, Chopped, Divided
- 1 T Sea Salt
- ½ T Freshly Ground Pepper
Instructions
- Preheat oven to 425º F.
- Rinse chicken in cold water, remove giblets from inside the cavity and pat dry with paper towels.
- Season cavity of chicken liberally with salt and pepper, and add 2 sprigs rosemary, 2 sprigs thyme, several apple slices and 2 cloves peeled garlic.
- Truss chicken by tying the legs together with cooking twine.
- Arrange potatoes, carrots and onions on the bottom of roasting pan, and season with salt and pepper. Lay apple slices and garlic on top of vegetables.
- In a medium bowl, mix olive oil, rosemary, thyme, salt and pepper together, and rub all over chicken, top and bottom.
- Reserve 1 tablespoon herb mixture and sprinkle over vegetables and apples.
- Place chicken, breast side up, on top of vegetables in roasting pan.
- Optional: reserve 1 apple slice to place on top of chicken.
- Place roasting pan in oven and bake for 75-80 minutes, or until meat thermometer (inserted into thickest part of chicken, generally the thigh) reads 170º F.
- Remove from oven and let cool, covered, for 10 minutes.
- Carve and serve hot.
