Roast Chicken with Apples

It’s apple season! There’s nothing better than heading out to an orchard and picking your own apples—besides eating them, that is. But sometimes you get a couple that turn out to be a little sour or mealy. Those are the ones to use for this recipe. The slow roasting pulls out all the good flavors and disguises any bad ones. Mmmm….

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Roast Chicken with Apples

Roast Chicken with Apples


  • 1 (4- to 5-pound) whole chicken, innards removed and giblets removed from the cavity
  • 1 tablespoon olive oil
  • Salt & Pepper
  • 1 Lemon, cut into quarters
  • 1 Onion, cut into large slices
  • Butter, sliced into pats
  • 3-5 Apples, cored and cut into large slices
  • Twine
  • 1/2 cup Apple cider vinegar

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  • Preheat the oven to 425°.
  • Rinse chicken and pat dry. On a clean work surface, separate skin from meat on breast and slide in a few pats of butter. Drizzle with olive oil, then sprinkle salt and pepper liberally over the chicken and inside the cavity.
  • Fill the inside of the cavity with slices of apple, onion, lemon and remaining butter, then loosely tie legs together. Distribute the rest of the fruit and veggies along the bottom of the roasting pan along with the apple cider vinegar and some more salt and pepper.
  • Place the chicken breast-side up on top of sliced apple mixture.
  • Roast until cooked through (about an hour), basting with the juice from the bottom of the pan every 15 minutes or so.
  • Remove chicken and lemon slices. Mash up juices and apple mixture at the bottom to serve as a sauce on top of chicken, if desired.
Roast Chickens With Apples

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