Roast Chicken with Apple, Onions, and Potatoes Recipe

Name: Roast Chicken with Apple, Onions, and Potatoes Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 (4 pound) roasting chicken

3 ½ tablespoons melted butter (Optional)

1 pinch dried rosemary

salt and ground black pepper to taste

6 large carrots, cut diagonally into 1-inch pieces

6 green onions, chopped into 1-inch pieces

2 large sweet onions, cut into 3/4-inch chunks

6 cloves garlic, or more to taste

5 apples, peeled, cored, and cut into small cubes

5 small skin-on red potatoes, quartered

5 sprigs fresh rosemary

1 cup natural apple juice

3 tablespoons minced garlic

3 tablespoons water

2 tablespoons white vinegar

Methods :

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.

Step 3

Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.

Step 4

Mix together apple juice, minced garlic, water, and vinegar in a small bowl; pour over chicken.

Step 5

Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.