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:
covered percent of daily need
