Garlic-Apple Roasted Chicken
Savor the heartwarming simplicity of garlic-infused roasted chicken, enriched with a subtle hint of apple. This dish, tender and flavorful, transforms a wholesome chicken into a centerpiece of culinary delight with its rich, aromatic blend of garlic and a gentle touch of apple sweetness.
Ingredients
- 1 whole chicken about 4 to 5 pounds
- Salt and freshly ground black pepper
- 2 tsp paprika
- 4 tablespoons butter softened (plus additional for basting)
- 4 apples cored and quartered (Honeycrisp or Granny Smith recommended)
- 1 whole head of garlic cloves separated and peeled
- 2 large onions one cut into wedges and one finely chopped
- 1 tablespoon dried Italian herbs
- 1/2 cup chicken broth or apple cider
- 4 large carrots peeled and cut into 2-inch pieces
- 3-4 large potatoes peeled and cut into chunks
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Pat the chicken dry with paper towels. Loosen the skin from the chicken breast and thighs using your fingers or a small spoon.
- Season and Butter the Chicken: Mix salt, pepper, and paprika in a small bowl. Generously season the cavity of the chicken with part of this mixture. Spread softened butter under the skin over the breasts and thighs, and then rub the remaining spice mixture all over the outside of the chicken.
- Stuff the Chicken: Stuff the cavity of the chicken with halved apples and a few garlic cloves. Be careful not to overstuff or it will slow down the cooking time.
- Prepare Vegetables: In the bottom of a large cast iron pan, spread the chopped onions, carrot pieces, and potato chunks. Toss them with a bit of melted butter, salt, and pepper. Lay the chicken on top of the vegetables.
- Add Apples and More Garlic: Arrange the apple quarters and remaining garlic cloves around the chicken.
- Add Herbs and Liquids: Sprinkle dried Italian herbs over the chicken and vegetables. Pour the chicken broth or apple cider into the pan.
- Roast the Chicken and Vegetables: Place the cast iron pan in the preheated oven. Roast for about 1 hour and 30 minutes, or until the chicken's internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the vegetables are tender. Baste the chicken occasionally with the pan juices mixed with a little melted butter.
- Rest Before Serving: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute.
- Serve: Carve the chicken and serve with the roasted apples, carrots, potatoes, and onions. The pan juices can be spooned over the top or made into a gravy if desired.
Notes
This complete meal features a beautifully roasted chicken with a medley of deliciously cooked vegetables, all infused with the flavors of the chicken and herbs. Enjoy your hearty and satisfying meal!
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