Roast Chicken with Apples and Rosemary

Roast Chicken with Apples and Rosemary takes around 45 minutes from beginning to end. This gluten free, dairy free, paleolithic, and primal recipe serves 8 and costs $2.42 per serving. One serving contains 519 calories, 35g of protein, and 30g of fat. It works well as a reasonably priced main course. 7 people have made this recipe and would make it again. Head to the store and pick up fresh rosemary, stock, roasting chickens, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 75%. Similar recipes are Baked Rosemary Chicken with Apples, Rosemary Chicken Thighs with Apples and Brussels Sprouts, and Roast Chicken with Apples, Thyme and Shallots.

Servings: 8

 

Ingredients:

4-6 fresh apples, quartered and cored (anything but Granny Smith)

3 onions, peeled and cut into large chunks

3 head garlic, broken into cloves, peeled

8 sprigs fresh rosemary

4 lemons quartered (reserve one for garnish)

1/2 cup Raimondo Sicilian Lemon Balsamic Vinegar

Seasoning - make a rub with the following - garlic powder, salt, pepper and thyme.

2 roasting chickens

1 can of stock (chicken or veggie)

Equipment:

paper towels

oven

roasting pan

kitchen thermometer

tongs

cutting board

frying pan

Cooking instruction summary:

Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out. Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits. Put the rest of the veggies and fruit in the cavity of the chicken. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 180. Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

 

Step by step:


1. Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out.

2. Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits.

3. Put the rest of the veggies and fruit in the cavity of the chicken.

4. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 18

5. Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board.

6. Remove the rack from the pan and spoon off the fat. Set the pan over high heat.

7. Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.


Nutrition Information:

Quickview
518k Calories
34g Protein
29g Total Fat
28g Carbs
28% Health Score
Limit These
Calories
518k
26%

Fat
29g
46%

  Saturated Fat
8g
53%

Carbohydrates
28g
9%

  Sugar
15g
17%

Cholesterol
164mg
55%

Sodium
290mg
13%

Get Enough Of These
Protein
34g
69%

Vitamin B3
12mg
63%

Vitamin C
43mg
53%

Vitamin B6
0.87mg
44%

Phosphorus
365mg
37%

Vitamin A
1761IU
35%

Selenium
24µg
34%

Vitamin B12
1µg
32%

Vitamin B2
0.38mg
23%

Vitamin B5
2mg
22%

Iron
3mg
20%

Potassium
668mg
19%

Fiber
4g
19%

Manganese
0.37mg
18%

Zinc
2mg
18%

Folate
66µg
17%

Magnesium
54mg
14%

Vitamin B1
0.19mg
13%

Copper
0.21mg
11%

Calcium
74mg
7%

Vitamin K
4µg
4%

Vitamin E
0.26mg
2%

covered percent of daily need
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Food Trivia

The M’s in M & M’s stand for ‘Mars & Murrie’, the co-creators of the candy.

Food Joke

When Bill and Hillary first got married, Bill said, "I am putting a box under our bed. You must promise never to look in it." In all their 30 years of marriage, Hillary never looked. However, on the afternoon of their 30th anniversary, curiosity got the better of her and she lifted the lid and peeked inside. In the box there were 3 empty beer cans and $1,874.25 in cash. After dinner, Hillary could no longer contain her guilt and she confessed, saying, "I am so sorry. For all these years I kept my promise and never looked in the box under our bed. However, today the temptation was too much and I gave in. But now I need to know why do you keep the empty cans in the box?" Bill thought for a while and said, "I guess that after all these years you deserve to know the truth. Whenever I was unfaithful to you, I put an empty beer can in the box under the bed to remind myself not to do it again." Hillary was shocked, but said, "I am very disappointed and saddened, but I guess after all those years away from home on the road, temptation does happen and I guess that 3 times is not that bad considering the number of years we've been together." They hugged and made their peace. A little while later, Hillary asked Bill, "So why do you have all that money in the box?" Bill answered, "Well, whenever the box filled up with empty cans, I took them to the recycling center and redeemed them for cash."

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