Roast Chicken with Apple, Onions, and Potatoes

This roast chicken with apples and onions is a mixture of my father's recipe and some of my own additions. Big hit with the whole family, even picky eaters! Serve with a fresh salad and vinaigrette.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 596 Calories

Ingredients

• 3 tablespoons water
• 2 tablespoons white vinegar
• salt and ground black pepper to taste
• 3 tablespoons minced garlic
• 5 sprigs fresh rosemary
• 1 pinch dried rosemary
• 1 cup natural apple juice
• 1 (4 pound) roasting chicken
• 3 ½ tablespoons melted butter (Optional)
• 6 large carrots, cut diagonally into 1-inch pieces
• 6 green onions, chopped into 1-inch pieces
• 2 large sweet onions, cut into 3/4-inch chunks
• 6 cloves garlic, or more to taste
• 5 apples, peeled, cored, and cut into small cubes
• 5 small skin-on red potatoes, quartered

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.

Step 3

Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.

Step 4

Mix together apple juice, minced garlic, water, and vinegar in a small bowl; pour over chicken.

Step 5

Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.