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I have honed this roast chicken recipe over many years, and it has become a tried and true family favorite any time of year. β£Make sure you save the carcass for bone broth!β£
Recipe moderator: We recommend pasture-raised chickens whose organic supplemental feed is soy and corn free Learn more about the kind of chicken and eggs we recommend.
Ingredients
- 1 medium-size whole chicken (if you have a small or large chicken, adjust cooking time accordingly)β£
- 2 tbsp butter, meltedβ£
- 1 apple, sliced thinlyβ£
- 1 large yellow onion, sliced thinlyβ£
- 1/2 tsp saltβ£
- 1/4 tsp pepperβ£
- Dried Italian herbs (optional)β£
- Some fruit or vegetables for stuffing the chicken cavity (I like celery and lemons, but anything will do)β£
Instructions
Preheat oven to 450Β°.β£
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Line the bottom of a roasting pan with the sliced onion and apple. Mix the melted butter with salt, pepper, and a sprinkle of the Italian herbs, if using.β£
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Place the chicken in the roasting pan. Rub the chicken down inside and out with the butter mixture. Stuff with fruits or veggies. Tie legs together with kitchen twine.β£
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Place chicken in oven, roast for 45 minutes. Turn oven down to 350Β°, roast for another 30 minutes. Remove chicken from oven, move to a platter, and let rest for 10 minutes.β£
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Put all the roasted apple, onion, and chicken juices from the roasting pan into a blender. Blend until smooth, and pour into a gravy dish.β£
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Carve the chicken, and serve with the apple onion gravy. Dig in and enjoy!β£
Wow, this looks delicious! A quick question, please: do you cook your chicken breast-side-up, or -down?