This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Whole Roasted Chicken With 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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Whole Roasted Chicken With Herbs and Pink Lady Apples
SMF Kitchen
@smfchicken
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.
