Roast Chicken With Apples And Rosemary Recipe

Name: Roast Chicken With Apples And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 apples fresh, quartered and cored, anything but Granny Smith; 3 onions peeled and cut into large chunks; 3 heads garlic broken into cloves, peeled; 8 sprigs fresh rosemary; 4 lemons quartered, reserve one for garnish; lemon; apples; garlic; 1/2 cup balsamic vinegar Raimondo Sicilian Lemon; seasoning; rub; garlic powder; salt; pepper; thyme; 2 roasting chickens; 1 can stock chicken or veggie

Servings: persons

6 apples fresh, quartered and cored, anything but Granny Smith
3 onions peeled and cut into large chunks
3 heads garlic broken into cloves, peeled
8 sprigs fresh rosemary
4 lemons quartered, reserve one for garnish
lemon
apples
garlic
1/2 cup balsamic vinegar Raimondo Sicilian Lemon
seasoning
rub
garlic powder
salt
pepper
thyme
2 roasting chickens
1 can stock chicken or veggie

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. Put the rest of the veggies and fruit in the cavity of the chicken.
3
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 175u00b0 to 180u00b0.
4
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.

1297

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 apples fresh, quartered and cored, anything but Granny Smith, 3 onions peeled and cut into large chunks, 3 heads garlic broken into cloves, peeled, 8 sprigs fresh rosemary, and more.

Yes, Roast Chicken With Apples And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Apples And Rosemary

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