Ingredients
The following ingredients have 4 Servings
- pound One 4- whole chicken (rinsed)
- 5 tablespoons unsalted butter (room temperature)
- 3 cloves garlic (coarsely chopped)
- Kosher salt and freshly ground black pepper
- 4 in Braeburn Apples (cubed medium pieces)
- 4 sprigs fresh rosemary
- 1 lemon
- 4 tablespoon sugar
Instruction
- Place racks in the center and bottom third of the oven and preheat the oven to 400°F
- Dry the chicken well using paper towels.
- In a small bowl, mix the butter, garlic, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Remove the leaves from the rosemary stalks; place the stalks in the main chicken cavity. Finely chop the leaves and mix them into the butter mixture. Finely grate the lemon zest into the rosemary mixture.
- Quarter the lemon and place it in the main chicken cavity.
- Using your fingers, separate the skin from the meat of the chicken breasts. Spread 3 tablespoons of the rosemary butter evenly under the skin. Transfer the chicken to a heavy rimmed baking sheet. Rub the remaining rosemary butter all over the chicken.
- Using kitchen twine, tie the chicken legs together. Roast the chicken for about 1 hour and 20 minutes, or until it is golden and an instant-read meat thermometer inserted into the thickest part of the thigh reaches 165°F.
- Rest the chicken on a carving board
- for 10 minutes before serving.
- Meanwhile, toss the apples, sugar, and 2 tablespoons of water in an 8-inch square baking dish. Place the apples cut side down in the dish.
- Bake for about 55 minutes, or until the apples are very tender. Transfer the apples to a cutting board and chop the apples to a coarse consistency. Transfer the applesauce to a serving bowl.
- Carve the chicken and serve with the roasted applesauce.
