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.