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Herb-Roasted Whole Chicken with Apples and Sage
- Yield
- 4-6 servings
- Difficulty
- Moderate
- Time
- 1 hr 45 min
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Herb-Roasted Whole Chicken with Apples and Sage
Ingredients
- 1 whole chicken, 4 to 5 lb
- 3 tbsp California Olive Ranch 100% CA Everyday
- 2 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp fresh sage, finely chopped, plus 8 whole leaves
- 1 tsp fresh thyme leaves
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 3 firm apples such as Honeycrisp or Braeburn, quartered and cored
- 3 carrots, peeled and cut into large diagonal chunks
- 1 large yellow onion, or 2 small, cut into wedges
Instructions
- Pat the chicken completely dry. Season it all over and inside the cavity with the salt and pepper. If you have time, leave it uncovered in the fridge for 4 hours or overnight. Dry skin is the difference between crisp and rubbery.
- Take the chicken out 45 minutes before roasting and heat the oven to 425°F.
- Rub the bird all over with 2 tbsp olive oil, then press the chopped sage and thyme onto the skin. Put the lemon halves, garlic, and whole sage leaves in the cavity. Tie the legs together with kitchen twine.
- Toss the carrots and onion with 1/2 tbsp olive oil and a pinch of salt. Spread them in a large cast iron skillet and roast 10 minutes at 425°F. Carrots need the head start, since the apples will collapse before they soften.
- Toss the apples with the remaining 1/2 tbsp olive oil and a pinch of salt, add them to the pan, and set the chicken on top, breast side up.
- Roast 20 minutes at 425°F, then reduce the heat to 375°F and roast 50 to 60 minutes more, until the thickest part of the thigh reads 175°F and the breast reads 165°F.
- For a deeper golden skin, raise the heat back to 425°F for the last 10 minutes, or run the bird under the broiler for 2 to 3 minutes at the end. Watch it the whole time and rotate the pan so it colors evenly.
- If the apples look like they are browning too fast, tuck them under the bird.
- Move the chicken to a board and rest 15 minutes before carving. Skipping the rest costs you the juices.
- Spoon the apples, carrots, and onions around the carved chicken and finish with a drizzle of olive oil and any pan juices.
- Optional pan gravy: pour the drippings from the skillet into a saucepan, leaving the browned bits behind if you want it lighter. Warm over medium heat, whisk in 1 to 2 tbsp flour, and cook 1 minute. Slowly whisk in about 1 cup milk and simmer, whisking, until it thickens, 3 to 5 minutes. The drippings are already seasoned, so taste before adding any salt or pepper.
Featured Products
- New
5out of 5 stars
100% California Chef's Bottle™
From
Original price was$19.99
Discounted price is$17.99
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
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