Roast Chicken with Apples and Rosemary

Need a gluten free, dairy free, paleolithic, and primal main course? Roast Chicken with Apples and Rosemary could be a super recipe to try. One portion of this dish contains around 35g of protein, 30g of fat, and a total of 513 calories. This recipe serves 8. For $2.36 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have apples, onions, garlic, and a few other ingredients on hand, you can make it. 7 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 75%. Try Roast Chicken with Apples and Rosemary, Roast Chicken with Apples and Rosemary, and Roast Chicken with Apples and Rosemary for similar recipes.

Ingredients

You need the ingredients below to cook it

apples
fresh apples, quartered and cored (anything but Granny Smith)
4 Items
onions
onions, peeled and cut into large chunks
3 Items
garlic
garlic, broken into cloves, peeled
3 heads
rosemary
fresh rosemary
8 sprigs
lemons
lemons quartered (reserve one for garnish)
4 Items
raimondo sicilian lemon balsamic vinegar
Raimondo Sicilian Lemon Balsamic Vinegar
127.5 milliliters
seasoning - make a rub
Seasoning - make a rub with the following - garlic powder, salt, pepper and thyme
8 servings
roasting chickens
roasting chickens
2 Items
stock
stock (chicken or veggie)
1 can

Instructions

Let's follow the instructions for cooking it

Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out. Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits. Put the rest of the veggies and fruit in the cavity of the chicken. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 180. Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.