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Roasted Chicken With Apples and Onions

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


  1. Preheat oven to 450 degrees 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 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.
  4. 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.

Nutrition Information

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


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