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%.

Diets

GLUTEN FREE

DAIRY FREE

PALEOLITHIC

PRIMAL

WHOLE 30

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

1
Preheat 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
2
Place 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
3
Put the rest of the veggies and fruit in the cavity of the chicken.

whole chicken

fruit
4
Roast 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
5
Tilt 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
6
Remove the rack from the pan and spoon off the fat. Set the pan over high heat.

frying pan
7
Add 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