Apple and Thyme Roast Chicken Recipe
"Apple Recipes Online"

1 chicken (3 1/2 pounds)

2 sprigs + 1 T. chopped fresh thyme

3/4 t. salt

1/4 t. coarsely ground black pepper

1/4 t. ground allspice

1 jumbo onion (1 pound), cut into 12 wedges

1/4 C. water

2 t. olive oil

2 large Granny Smith apples, each cored and cut into quarters

2 T. applejack brandy or Calvados

1/2 C. chicken broth

Preheat oven to 450 F. Remove giblets and neck from chicken; reserve for another use. Rinse chicken inside and out with cold running water; drain. Pat chicken dry with paper towels.

With fingertips, gently separate skin from meat on chicken breast. Place 1 thyme sprig under skin of each breast half. In a cup, combine chopped thyme, salt, pepper and allspice.

With chicken breast-side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string.

In a medium roasting pan (14 by 10 inches), toss onion, chopped thyme mixture, water and oil. Push onion mixture to sides of pan. Place chicken, breast-side up, on a small rack in center of roasting pan.

Roast chicken and onion mixture 40 minutes. Add apples to pan; roast about 20 minutes longer. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175 to 180 and juices run clear when thigh is pierced with tip of knife.

Transfer chicken to a warm platter; let stand 10 minutes to set juices for easier carving.

Meanwhile, remove rack from roasting pan. With slotted spoon, transfer onion-apple mixture to platter with chicken. Skim and discard fat from drippings in pan. Add applejack to pan drippings; cook 1 minute over medium heat, stirring constantly. Add broth; heat to boiling. Serve pan juice mixture with chicken. Remove skin from chicken before eating, if desired.

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