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Whole Roasted Chicken w/ Herbs and Pink Lady Apples
Yield: 4-5
SMF Kitchen
@smfchicken
00:25
Prep
00:55
Cook
01:20
Total Time
Ingredients & Directions
Directions
Whole Roasted Chicken with Herbs and Apples
1 teaspoon
Sage, dried and ground
1 tablespoon
Rosemary, fresh and chopped
1 teaspoon
Lemon zest
1 tablespoon
Black pepper
1 teaspoon
Thyme, dried and ground
1 1/2 tablespoons
Salt
1 each
Springer Mountain Farms Whole Chicken 4-6lbs in size (remove giblet packet)
1
Lemon, roughly cut into 4 wedges
1
Pink lady apple, cut into 4 wedges
5 sprigs
Thyme, fresh
2 sprigs
Rosemary, fresh
5 tablespoons
Butter, cut into 5 equal pieces
2 cups
Apple, 1/8" slices
1 1/2 cups
Fennel, 1/8" slices
3 tablespoons
Lemon juice
2 tablespoons
Extra virgin olive oil
1 tablespoon
Thyme, fresh, minced
- Preheat oven to 375°F.
- In a small mixing bowl, add dried sage, rosemary, lemon zest, black pepper, dried thyme, and salt and mix.
- Cover a sheet tray with aluminum foil.
- Place whole chicken on tray.
- Rub reasoning mix liberally all over whole chicken.
- Insert thyme sprigs, rosemary sprigs, lemon wedges, (3) pads of butter, and apple wedges into the cavity of the season chicken.
- With the final (2) pads of butter, carefully place a pad under the skin of each breast.
- Place tray with chicken into the oven for 45 minutes at 375°F, or until the internal temperature is 165°F in the thickest part of the thigh.
- Remove and let rest.
- Serve roasted chicken on a bed of shaved apple and fennel salad.
- In a large mixing bowl, add in apples and fennel.
- Pour in lemon juice and extra virgin olive oil.
- Sprinkle in thyme.
- With tongs, toss components of bowl together or until well integrated.
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Yield: 4-5
00:25
Prep
00:55
Cook
01:20 Total Time
Ingredients
Directions
Whole Roasted Chicken with Herbs and Apples
1 teaspoon
Sage, dried and ground
1 tablespoon
Rosemary, fresh and chopped
1 teaspoon
Lemon zest
1 tablespoon
Black pepper
1 teaspoon
Thyme, dried and ground
1 1/2 tablespoons
Salt
1 each
Springer Mountain Farms Whole Chicken 4-6lbs in size (remove giblet packet)
1
Lemon, roughly cut into 4 wedges
1
Pink lady apple, cut into 4 wedges
5 sprigs
Thyme, fresh
2 sprigs
Rosemary, fresh
5 tablespoons
Butter, cut into 5 equal pieces
2 cups
Apple, 1/8" slices
1 1/2 cups
Fennel, 1/8" slices
3 tablespoons
Lemon juice
2 tablespoons
Extra virgin olive oil
1 tablespoon
Thyme, fresh, minced
- Preheat oven to 375°F.
- In a small mixing bowl, add dried sage, rosemary, lemon zest, black pepper, dried thyme, and salt and mix.
- Cover a sheet tray with aluminum foil.
- Place whole chicken on tray.
- Rub reasoning mix liberally all over whole chicken.
- Insert thyme sprigs, rosemary sprigs, lemon wedges, (3) pads of butter, and apple wedges into the cavity of the season chicken.
- With the final (2) pads of butter, carefully place a pad under the skin of each breast.
- Place tray with chicken into the oven for 45 minutes at 375°F, or until the internal temperature is 165°F in the thickest part of the thigh.
- Remove and let rest.
- Serve roasted chicken on a bed of shaved apple and fennel salad.
- In a large mixing bowl, add in apples and fennel.
- Pour in lemon juice and extra virgin olive oil.
- Sprinkle in thyme.
- With tongs, toss components of bowl together or until well integrated.
