Who would think that roasted apples, onions, garlic and rosemary would go so well together but they do! Try putting a chicken on top and it gets even better. Last nights fabulous fall dinner is thanks to Canadian Chef, Michael Smith of Food Network Canada fame. He's all about simple and delicious food and if this chicken recipe's any indication, we'll be purchasing his cookbooks PDQ.
I used a 4.5 pound chicken perched upon a bed of onion wedges, quartered unpeeled Granny Smith apples and a whole head of peeled garlic cloves. I left the apples unpeeled so they wouldn't fall apart completely during the cooking process, plus the peels are good for you. Also, since I used a fryer rather than a roasting bird, I layered a grid of bacon on top so the breast wouldn't dry out. Kissed with rosemary from our herb pots, the chicken roasted for 2 hours and the aroma coming from the oven darn near drove me crazy.
By the way, if you've a roasting pan that's too large for some things, do what I did and make a smaller one out of triple layers of foil to sit inside it. Not only does the chicken cook better tucked into its little bed of veggies, but it also makes cleanup a breeze.
Roast Chicken with Apples and Rosemary (Adapted from Chef Michael Smith via Food Network Canada)
1 whole chicken (I used a 4.5 pound fryer)
3 slices bacon, cut in half
3 onions, peeled and cut into wedges
3 Granny Smith apples, quartered and cores removed
1 head garlic, separated into cloves and peeled
Salt and coarse ground black pepper
4 large sprigs fresh rosemary
1/2 cup apple cider
Preheat oven to 350. Wash inside and outside of chicken and dry thoroughly. Season well with salt and pepper (inside and outside) and place sprig of rosemary inside cavity. Tie legs loosely with kitchen twine. Place a grid of bacon slices on top of bird.
Arrange onions, apple and garlic in roasting pan. Season with salt and pepper; add rosemary and toss well to combine. Pour cider over top of vegetables. Place prepared chicken on top and roast in preheated oven until thermometer placed in thickest part of the thigh reaches 180 (approximately 20 minutes per pound). Remove from oven and let rest for 10 minutes before carving. Serves 4 to 6. Download Roast Chicken with Apples and Rosemary
A year ago - Nasi Goreng Indonesian Fried Rice