- Skill Level: Beginner
- Serves: 4
- Start to Finish: under 4 hours
- Prep: 10 minutes
- Cook: 2 to 2 1/2 hours
- 653mg (27%) Sodium
- 29g Carbs
- 5g Fiber
- 63g (97%) Fat
- 18g (90%) Saturated Fat
- 20g Sugars
- 78g Protein
- 75mg (7%) Calcium
- 4mg (24%) Iron
- 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
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.