Fall Roasted Chicken with Apples & Sage
Cuisine: American
Author: Janelle
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
A delicious recipe for a whole chicken roasted to perfection in a cast iron skillet alongside baby potatoes, fall vegetables, apples and sage.
  • 1 2-3 pound whole chicken, rinsed and patted dry
  • Kosher salt
  • Freshly ground black pepper
  • 4 apples, cored
  • 3 medium carrots, peeled and cut into 3-inch lengths
  • 5-6 baby potatoes
  • 4-6 Cipollini onions, peeled
  • 1 large bunch fresh rosemary
  • 10 sage leaves, coarsely chopped
  • 6 whole garlic cloves, peeled
  • 2 lemons, halved
  • 2 tablespoons of butter
  1. Preheat the oven to 450°F. Remove and discard the chicken giblets. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Place chicken in cast-iron skillet. Salt and pepper the inside of the chicken. Stuff the cavity with half of the bunch of rosemary, half of the sage, 2 lemon halves, and 3 cloves of garlic. Sprinkle the outside of the chicken liberally with salt and pepper.
  3. Scatter vegetables, cored apples, and the remaining lemon halves, garlic cloves, rosemary and sage around chicken, arranging potatoes at edges of pan. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Place the butter on top of chicken.
  5. When the oven is up to temperature, put the chicken in the oven. Roast for about 50 to 60 minutes (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees). Remove it from the oven and let it rest for 15 minutes before serving.
Recipe by the chic brûlée at http://thechicbrulee.com/2012/11/05/fall-roasted-chicken-with-apples-sage/