Roasted Chicken With Apples and Onions
Roasted Chicken With Apples and Onions

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 4 hours
  • Prep: 10 minutes
  • Cook: 2 to 2 1/2 hours

Nutrition Facts

Amount per serving:
Total Calories: 1003kcal (50%)
  • 653mg (27%) Sodium
  • 29g Carbs
  • 5g Fiber
  • 63g (97%) Fat
  • 18g (90%) Saturated Fat
  • 20g Sugars
  • 78g Protein
  • 75mg (7%) Calcium
  • 4mg (24%) Iron
1003kcal (50%)653mg (27%)29g5g63g (97%)20g78g18g (90%)

Ingredients:

  • 1 roasting chicken ( 6 to 7 pounds), giblets removed and discarded
  • 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
  • 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 McIntosh or winesap apples, cored and cut into thick slices but not peeled
  • 2 small red onions, cut into 2-inch pieces
  • 1/2 cup reduced-sodium chicken broth or water

Directions:

Directions

1. Preheat oven to 450°F. Rinse chicken inside and out and pat dry. Coat with rosemary, thyme, salt and pepper.

2. Transfer to a shallow roasting pan and surround with apples and onions, covering the bottom of the pan. Pour broth over apples and onions. Insert a meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone.

3. Place chicken in oven and immediately reduce temperature to 325°F. Roast 20 minutes per pound, or until thermometer reads 180°F-185°F, basting every 30 minutes after the first 30 minutes of cooking.

4. Let chicken stand 10 minutes before carving. Serve carved chicken with apples and onions on the side.

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