Roast Chicken with Apple, Onions, and Potatoes recipe

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Ingredients

1 (4 pound) roasting chicken
3 ½ tablespoons melted butter
1 pinch dried rosemary
salt and ground black pepper to taste
6 large carrots, cut diagonally into 1-inch pieces
6 green onions, chopped into 1-inch pieces
2 large sweet onions, cut into 3/4-inch chunks
6 cloves garlic, or more to taste
5 apples, peeled, cored, and cut into small cubes
5 small skin-on red potatoes, quartered
5 sprigs fresh rosemary
1 cup natural apple juice
3 tablespoons minced garlic
3 tablespoons water
2 tablespoons white vinegar

Nutrition Info

595.6 calories
carbohydrate: 57.6 g
cholesterol: 99.7 mg
fat: 27.1 g
fiber: 8.7 g
protein: 32.7 g
saturatedFat: 9.7 g
servingSize: -
sodium: 215.4 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.

  3. Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.

  4. Mix together apple juice, minced garlic, water, and vinegar in a small bowl, pour over chicken.

  5. Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.

Recipe Yield

6 servings

Recipe Note

This roast chicken with apples and onions is a mixture of my father's recipe and some of my own additions. Big hit with the whole family, even picky eaters! Serve with a fresh salad and vinaigrette.

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