Saturday, November 1, 2014

Roast Chicken with Apples and Rosemary ~The Kitchen Witch~ Sunday Dinner

November 1st - wow - how did it get to be Autumn so quickly? It seems like just yesterday I was sitting on the beach, not a care in the world, the sun shining brightly, the waves rolling in, contemplating crab cakes, and ice cold beer.

Today it's warm socks, soft sweaters, and hot cider - comforts that make the change in season something to celebrate instead of tolerate - and what says Autumn more than crispy tender roast chicken on a platter for Sunday dinner? Better still, chicken roasted with apples, onion, rosemary, and cider.

Today's recipe has been adapted from a recipe by one of my favourite celebrity chefs, Michael Smith. The combination of apples, cider, and rosemary is perfect with roast chicken. Served family style with wild rice casserole and Brussels Sprouts and you've got a total crowd pleaser!



Join me in the Kitchen Witch cottage and cook along with me using my easy to follow step by step video!





Roast Chicken with Apples and Rosemary
Visit the printable recipe here: Roast Chicken with Apples and Rosemary

Ingredients
  • 3 local apples, quartered and cored
  • 3 onions, peeled and cut into large chunks
  • 1 head garlic peeled cloves
  • 3 sprigs fresh rosemary
  • 1/2 cup apple cider
  • 1 tbsp sea salt
  • 1 tbsp garlic powder
  • 1/2 tsp each dried rosemary and thyme
  • 1 tsp black pepper
  • 1 roasting chicken

Directions

  1. Preheat oven to 325 degrees.
  2. Mix together the salt, pepper, garlic and herbs to make a seasoning blend.
  3. Place apples, onions and garlic in a roasting pan large enough to hold the chicken. Season with a half tsp of the seasoning blend and add rosemary. Toss well and pour in the cider. Season the chicken with the rest of the blend on all sides, in the cavity, and on the wings and drumstick. Rub well  into the skin and place on a roasting rack top of the apples. Roast in oven until a meat thermometer inserted in the thickest part of the thigh reads 180 degrees, about twenty minutes per pound. (about 2 hrs)
  4. Let the chicken rest for 30 minutes before carving. 
  5. While it rests, remove the rosemary sprigs from the pan. Mash the apples, garlic, and onions and pour everything into a bowl. Let settle until additional fat rises to the top. Using a large spoon, remove any additional fat from the pan sauce and then return to a pot and keep warm until serving. 
  6. Serve the chicken on a platter with the apple and onion pan sauce over all. Serve any additional sauce in a gravy boat.
About Lyndsay the Kitchen Witch

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a former website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

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