Roast Chicken with Apples and Rosemary

Name: Roast Chicken with Apples and Rosemary
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Cuisine: American
Ingredients: 4 pieces Apple (4-6 fresh apples, quartered and cored (anything but Granny Smith)); 3 pieces Yellow Onion (3 onions, peeled and cut into large chunks); 3 head Garlic (3 head garlic, broken into cloves, peeled); 8 sprig Rosemary (8 sprigs fresh rosemary); 4 pieces Lemon (4 lemons quartered (reserve one for garnish)); ½ cup Balsamic Vinegar of Modena (1/2 cup Raimondo Sicilian Lemon Balsamic Vinegar); 0 pieces Garlic Powder (Seasoning - make a rub with the following - garlic powder, salt, pepper and thyme.); 2 pieces Whole Chicken (2 roasting chickens); 1 can Stock (1 can of stock (chicken or veggie))

70 minAmerican

Servings8

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Gluten Free
Dairy Free
Paleo
Whole30

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.
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.
3Put the rest of the veggies and fruit in the cavity of the chicken.
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
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.
6Remove the rack from the pan and spoon off the fat. Set the pan over high heat.
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.