Roast Chicken with Apples and Rosemary
Ready in : 45 mins
Need a gluten free, dairy free, paleolithic, and primal main course? Roast Chicken with Apples and Rosemary could be a super recipe to try. One portion of this dish contains around 35g of protein, 30g of fat, and a total of 513 calories. This recipe serves 8. For $2.36 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have apples, onions, garlic, and a few other ingredients on hand, you can make it. 7 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 75%.
Ingredients
apples
4
onions
3
garlic
3 head
rosemary
8 sprigs
lemons
4
raimondo sicilian lemon balsamic vinegar
0.5 cup
seasoning - make a rub
8 servings
roasting chickens
2
stock
1 can
Cooking in Steps
-
1Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out.
whole chicken
paper towels
oven -
2Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits.
salt and pepper
rosemary
whole chicken
vinegar
apple
fruit
garlic
lemon
onion
dry seasoning rub
roasting pan -
3Put the rest of the veggies and fruit in the cavity of the chicken.
whole chicken
fruit
-
4Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 18
chicken breast
kitchen thermometer
tongs -
5Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board.
whole chicken
cutting board
frying pan -
6Remove the rack from the pan and spoon off the fat. Set the pan over high heat.
frying pan -
7Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.
whole chicken
lemon
stock