Roasted Chicken With Apples and Onions
- 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
- Preheat oven to 450 degrees F. Rinse chicken inside and out and pat dry. Coat with rosemary, thyme, salt and pepper.
- 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.
- Place chicken in oven and immediately reduce temperature to 325 degrees F. Roast 20 minutes per pound, or until thermometer reads 180 degrees F-185 degrees F, basting every 30 minutes after the first 30 minutes of cooking.
- Let chicken stand 10 minutes before carving. Serve carved chicken with apples and onions on the side.
- Nutritional information is based on using a 6 pound roasting chicken.
Per serving: 1003 kcal cal., 63 g fat (18 g sat. fat), 653 mg sodium, 5 g fiber, 20 g sugar, 78 g pro., 75 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet