I have honed this roast chicken recipe over many years, and it has become a tried and true family favorite any time of year. Make sure you save the carcass for bone broth!
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.
- 1 medium-size whole chicken (if you have a small or large chicken, adjust cooking time accordingly)
- 2 tbsp butter, melted
- 1 apple, sliced thinly
- 1 large yellow onion, sliced thinly
- 1/2 tsp salt
- 1/4 tsp pepper
- Dried Italian herbs (optional)
- Some fruit or vegetables for stuffing the chicken cavity (I like celery and lemons, but anything will do)
Preheat oven to 450°.
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.
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.
Place chicken in oven, roast for 45 minutes. Turn oven down to 350°, roast for another 30 minutes. Remove chicken from oven, move to a platter, and let rest for 10 minutes.
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.
Carve the chicken, and serve with the apple onion gravy. Dig in and enjoy!
Wow, this looks delicious! A quick question, please: do you cook your chicken breast-side-up, or -down?