Golden Roast Chicken with Shallots and Apples

🛒Ingredients (Grocery List)

  • 3 1/2-to-4 pounds Chicken with Giblets

  • 2 fresh or dried Bay Leaves

  • 1 Orange, cut in quarters

  • 1 to 2 cups of Water

  • 6 ounces Shallots, kept whole, peeled

  • 1/4 cup Red Wine Vinegar

  • 4 medium Apples such as Pink Lady, peeled, cored, and cut into eights

  • 1 cup fresh flat leaf Parsley leaves

🍴Serves: 6 to 8

⏰Prep Time: 25 min

⏱️Cook Time: 60 min


🥣Instructions

1. Preheat the oven to 425 degrees. Remove the Giblets from the Chicken, Season the cavity with Salt and Pepper, return the Giblets to the cavity, and add the Bay leaves and Orange quarters. Truss the chicken.

2. Place the Chicken in a roasting pan and pour 3/4 cup of Water around the Chicken. Place the pan in the center of the oven and roast until the Chicken is turning golden, about 30 minutes. Check to be sure the bottom of the pan is wet and add more Water if necessary.

3. Add the Shallots to the pan around the Chicken, shaking the pan to roll them around in the liquid, and return the pan to the oven, adding Water regularly, enough to keep the juices from burning on the bottom of the pan. Roast the Chicken until the juices is golden when you pierce the thigh joint with a sharp knife, about 30 additional minutes. About 10 minutes before the Chicken is finished roasting, pour the Vinegar over the Chicken. This will crisp the skin and add a touch of welcome acidity to the sauce.

4. When the Chicken is roasted, transfer it from the roasting pan to a cutting board that collects juices, breast side down.

5. Add the Apples and the Shallots in the roasting pan, season Salt and Pepper, shake the pan to roll the Shallots and Apples in the juices, and return to the oven. Roast until the Apples and Shallots are golden, stirring once or twice so they roast evenly, and making sure to add just enough Water to keep the juices from burning to the bottom of the pan, about 20 minutes.

6. Cut the Chicken into serving pieces. Squeeze the Orange quarters over the Chicken (use tongs to remove from the cavity– the fruit will be hot).

7. Remove the Apples and Shallots from the oven. Mince the Parsley, stir, then pour over the chicken and serve immediately.