Roast chicken with apples and rosemary

Name: Roast chicken with apples and rosemary
Total time: 45 min
Yield: 8 servings
Ingredients: 4 apple; 3 onion; 3 head clove; 8 sprigs fresh rosemary; 4 lemon; 0.5 cup balsamic vinegar; 8 servings garlic powder; 2 roasting chickens; 1 can stock

A gluten-free, dairy-free, paleo, and primal main course - Roast Chicken with Apples and Rosemary. This dish is a delicious and nutritious option that covers 22% of your daily requirements of vitamins and minerals. It is perfect to make during the fall season for a comforting and flavorful meal.

Ingredients

apple

onion

clove

3 head

fresh rosemary

8 sprigs

lemon

balsamic vinegar

0.5 cup

garlic powder

8 servings

roasting chickens

stock

1 can

Method

Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out.
Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits.
Put the rest of the veggies and fruit in the cavity of the chicken.
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 18
Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board.
Remove the rack from the pan and spoon off the fat. Set the pan over high heat.
Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

Nutrition:

513 kcal

Carbs

27 g

Fat

29 g

Protein

34 g

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