Fall Roasted Chicken with Apples & Sage

As all of us in New York are finally recovering from the aftermath of Hurricane Sandy, I couldn’t help but think back to the day before the hurricane hit, when the weather was bright, sunny and truly the calm before the storm. That day, Aaron and I ventured out to Union Square Greenmarket to pick up some ingredients for dinner. We set out to create a Roasted Chicken inspired by the wonderful warm flavors of the fall season.

We came upon Breezy Hill Orchard & Cider Mill’s stand and couldn’t resist the bountiful display of plump, fresh apples brought in from their Hudson Valley, New York, farm.

We decided to add some Empire Apples into our mix of vegetables we planned to roast alongside the chicken. The tender roasted apples added just the right amount of sweetness and tartness to the roast.

We then grabbed a few baby potatoes (totally necessary)…

As we finished our shopping, we enjoyed the lovely pumpkins, colorful corn and fall-hued mums…

Now, on to the recipe!

Fall Roasted Chicken with Apples & Sage

Ingredients
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

Directions
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.

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.

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.

Place the butter on top of chicken.

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.

Fall Roasted Chicken with Apples & Sage

 

Author:

Janelle

Recipe type: Main

Cuisine: American

Serves: 2-3

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Print

 

A delicious recipe for a whole chicken roasted to perfection in a cast iron skillet alongside baby potatoes, fall vegetables, apples and sage.

Ingredients

• 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

Instructions

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.

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