Winter Warmth Roast Chicken

1. 1

   Preheat oven to 425 degrees

2. 2

   Combine salt, marjoram, and caraway seeds in a small bowl.

3. 3

   Rub chicken with spice mixture inside and out and stuff cavity with apple and onion.

4. 4

   Place chicken in a roasting pan breast up and poke several holes in skin.

5. 5

   Place chicken in oven and roast for 10 minutes. After 10 minutes, reduce oven temperature to 375 degrees and continue to roast chicken another 40-55 minutes or until done (depending on size of chicken).

6. 6

   Remove chicken from oven and transfer to a platter letting juices from chicken cavity drip back into roasting pan. Pull onion and apple out of cavity and place in roasting pan along with pan drippings.

7. 7

   Heat pan drippings in roasting pan on stove burner set to medium high heat. Add 1/2 cup of chicken broth (along with any juices on chicken platter) and scrape up browned bits on bottom of roasting pan. With the back of a spoon press on apple and onion pieces to mash slightly.

8. 8

   Continue to heat until juices are reduced by half. Transfer all contents of roasting pan to a fine mesh sieve and press on solids reserving juices. Put reserved juices in a small sauce pan and return to heat. Once juices are bubbling remove from heat and whisk in butter one tablespoon at a time. Season to taste with pepper if desired.

9. 9

   Carve chicken and serve with roasted winter vegetables drizzling chicken with gravy.

* Per serving · 4 servings · Values may vary.