Apple Roast Chicken
A perfectly roasted chicken is the essence of home cooking, especially when the chicken and its fixings are raised responsibly on a nearby farm. In the fall my family really enjoys this aromatic dish. As the chicken roasts, the apples “melt” and form a tasty rustic pan stew that is perfect tossed with the roast chicken. This is a very easy way to cook and serve a chicken.
Ingredients
4 quartered and cored local apples
2 peeled and cut into large chunks onions
1 whole head garlic cloves,peeled
1 or 2 sprigs fresh rosemary
1 or 2 sprinkles Salt and Pepper
1/2 cup apple cider
1 4 lb Roasting Chicken
2 green onions, thinly sliced
2 peeled and cut into large chunks onions
1 whole head garlic cloves,peeled
1 or 2 sprigs fresh rosemary
1 or 2 sprinkles Salt and Pepper
1/2 cup apple cider
1 4 lb Roasting Chicken
2 green onions, thinly sliced
Instructions
Preheat your oven to 350°F (180°C).
Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
Season chicken well with salt and pepper and rest it on top of the apple mixture. Pour in the cider. Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180°F (82°C), about 20 minutes per pound.
As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat from the carcass and toss with the apple pan stew. Sprinkle with the sliced green onions and serve directly out of the pan.
Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
Season chicken well with salt and pepper and rest it on top of the apple mixture. Pour in the cider. Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180°F (82°C), about 20 minutes per pound.
As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat from the carcass and toss with the apple pan stew. Sprinkle with the sliced green onions and serve directly out of the pan.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Any choice of apple will work well. For an upscale presentation, you may also slice the chicken and arrange it on a serving platter with the apple pan sauce served on the side. For an easy chicken broth, the chicken carcass can be tossed into a small stockpot with an onion, celery, carrot and bay leaf, covered with water and then simmered for 1 or 2 hours.
Trying to find your chicken brine recipe with the brown sugar, apple cider and oranges, Looked absolutely delicious on the show and want to try it but do not know all the ingredients. Please forward the ingredients and measurements.
Thanks and Cheers
Dan
I am looking as well for the:
Roasted chicken apple pan stew !
Seem’s so good !
Jacqueline
I just saw it too but the brine recipe is not on here! I believe the missing ingredient is one cup of salt but I don’t know the proportions of all the ingredients.. I need this recipe!
Hello Michael
I just saw the last few minutes of your show where you had made a marinade to soak the chicken in for up to 8 hours. I did not get all the ingredients of the marinade. I know you had apple cider, brown sugar, oranges and ?????. Would you mind sending me the full list of ingredients for the marinade . As soon as you do that I will DEFINITELY try the recipe.
Thanks
I’m looking for that recipe as well!
Michael,
You have inspired my husband to try to cook this tempting dish. We made it a fun night by pretending to have an audience watching our cooking show. Silly but we laughed because he has suddenly become a divo (male diva). Thanks for the inspiration!
OMG I made this last night for dinner and I just have to say I was blown away, what flavour!
do we peel the apples? or leave the peel on?
I made it, but I think I needed a bigger roast pan… I had too much juice…:( it tasted good, but not as good as the one at Deerhurst…
I am making this right now without rosemary n green onions, subsituting and ur inspiring me to become a chef and i quit my other trade automotive tech. been trying out some of your recipes and they turn out great n appetizing as well :D thx michael. i know english is not my best lol
Made the apple-roast-chicken on Sunday…it is amazing!
well Micheal,
I try to watch your show everyday,I love to be in the kitchen,trying new flavors.You have great ideas love the simple ways in life especilly,our grandmothers old recipes,If you have any good recipes,for party snacks, or just a little something to munch on ,while having a relaxing day on the patio,with afew friends or just 4 two. I would love to hear from you.Oh Im not big on full blown away spices,but Im opened to new flavors. Thank You Valerie