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Name: Apple and Herb Roasted Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: not set
Ingredients: 1 whole chicken; 3-4 apples sliced; 6 lg carrots sliced; 6-8 med potatoes peeled and halved; 2 onions quartered; 6 cloves garlic peeled; cooking twine; Rub:; 1/3 c EVOO divided; 10 sprigs fresh rosemary de-stemmed chopped divided; 10 sprigs fresh thyme de-stemmed chopped divided; 1 T sea salt; 1/2 T Freshly ground pepper

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INGREDIENTS

1 whole chicken
3-4 apples sliced
6 lg carrots sliced
6-8 med potatoes peeled and ; halved
2 onions quartered
6 cloves garlic ; peeled
cooking twine
Rub:
1/3 c EVOO ; divided
10 sprigs fresh rosemary de-stemmed ; chopped divided
10 sprigs fresh thyme de-stemmed ; chopped divided
1 T sea salt
1/2 T Freshly ground pepper

Servings

INSTRUCTIONS

Preheat oven to 425º F.

Rinse chicken in cold water, remove giblets from inside the cavity and pat dry with paper towels.

Season cavity of chicken liberally with salt and pepper, and add 2 sprigs rosemary, 2 sprigs thyme, several apple slices and 2 cloves peeled garlic.

Truss chicken by tying the legs together with cooking twine.

Arrange potatoes, carrots and onions on the bottom of roasting pan, and season with salt and pepper. Lay apple slices and garlic on top of vegetables.

In a medium bowl, mix olive oil, rosemary, thyme, salt and pepper together, and rub all over chicken, top and bottom.

Reserve 1 tablespoon herb mixture and sprinkle over vegetables and apples.

Place chicken, breast side up, on top of vegetables in roasting pan.

Optional: reserve 1 apple slice to place on top of chicken.

Place roasting pan in oven and bake for 75-80 minutes, or until meat thermometer (inserted into thickest part of chicken, generally the thigh) reads 170º F.

Remove from oven and let cool, covered, for 10 minutes.

Carve and serve hot.

Recipe adapted from Java Cupcake

NOTES

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Apple and Herb Roasted Chicken

1 whole chicken
3-4 apples sliced
6 lg carrots sliced
6-8 med potatoes peeled and halved
2 onions quartered
6 cloves garlic peeled
 cooking twine
 Rub:
1/3 c EVOO divided
10 sprigs fresh rosemary de-stemmed chopped divided
10 sprigs fresh thyme de-stemmed chopped divided
1 T sea salt
1/2 T Freshly ground pepper

Preheat oven to 425º F.
Rinse chicken in cold water, remove giblets from inside the cavity and pat dry with paper towels.
Season cavity of chicken liberally with salt and pepper, and add 2 sprigs rosemary, 2 sprigs thyme, several apple slices and 2 cloves peeled garlic.
Truss chicken by tying the legs together with cooking twine.
Arrange potatoes, carrots and onions on the bottom of roasting pan, and season with salt and pepper. Lay apple slices and garlic on top of vegetables.
In a medium bowl, mix olive oil, rosemary, thyme, salt and pepper together, and rub all over chicken, top and bottom.
Reserve 1 tablespoon herb mixture and sprinkle over vegetables and apples.
Place chicken, breast side up, on top of vegetables in roasting pan.
Optional: reserve 1 apple slice to place on top of chicken.
Place roasting pan in oven and bake for 75-80 minutes, or until meat thermometer (inserted into thickest part of chicken, generally the thigh) reads 170º F.
Remove from oven and let cool, covered, for 10 minutes.
Carve and serve hot.
Recipe adapted from Java Cupcake

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Nutrition

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Serving Size: 1 Serving (303g)
Recipe Makes: 7 Servings

Calories: 717
Calories from Fat: 483 (67%)

Amt Per Serving		% DV

	Total Fat 53.7g	72 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 25.5g
	Polyunsanturated Fat 10.4g
Cholesterol 216mg		66 %
Sodium 202.5mg		7 %
Potassium 561.6mg		15 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 53.8g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 717

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