Herb Roasted Chicken With Baby Potatoes And Apples Recipe

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Herb Roasted Chicken with Baby Potatoes and Apples

Lynnda Cloutier

By
@eatygourmet

Mom used to make chicken this way and it was great. Source unknown


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Ingredients

one 4 to 6 lb. chicken, free range if possible, size is dependent on how many people you areserving and/or if you would like leftovers.
2 cloves garlic, diced
2 to 3 sprigs of fresh rosemary, chopped
5 to 7 leaves fresh sage, chopped
1 lb. baby potatoes
7 lady apples or 2 red apples, halved or quartered
handful of fresh parsley
1 stalk celery cut into 3 or 4 pieces
½ cup chicken broth
3 tbsp. unsalted butter, soft, at room temperature (4 if you are roasting a 6 lb. bird)

Directions Step-By-Step

1
Preheat oven to 425. Wash chicken and pat dry. In small bowl, mix the softened butter, chopped rosemary, sage, diced garlic, salt and pepper. You can blend this with a fork the backside of a teaspoon. Mix well. Using your fingers land a small knife, like a paring knife, carefully loosen breast bone skin form meat. You will make a small incision into membrane, and then gently use your fingers to separate the skin as far down or as close to the wings. Be very careful and gentle as you do not want to tear the skin. You just want to create enough space to place the seasoned butter between the skin and the breast meat. Take the herb butter mixture, about a teaspoon at a time, and put between the breast meat and the skin. Do this on each side of the chicken breast and try to place the first amount of butter down towards the wings, towards the front of the breast. Then take another teaspoon of herb butter and put on the top, or center area of the breast meat. Rub remaining butter on outside skin of chicken and be sure to place herb butter in cavity of chicken. Take the celery pieces and parsley and place in cavity of chicken. Truss chicken. Put the bird in a roasting pan, 9 x 13 inches. Salt and pepper the outside of the bird. Put the bird in the center of the oven on a high heat of 425 degrees for 20 minutes. This will sear and crisp the skin. After 20 minutes, remove bird form oven. Lower heat to 350. Put your potatoes and apples along the side/edge of the bird in the roasting pan. Pour ¼ cup of chicken broth (low sodium) over the bird and return to oven. It’s good to baste the bird every 15 to 20 minutes. You can use the remaining chicken broth when you take the bird out to be basted. If you are using a thermometer to know if your chicken is done, it should test at 170 degrees. Make sure you let the bird rest for 15 to 20 minutes before your carve or quarter the bird. Generally, it is 10 minutes per pound for roasting a chicken. However, everyone’s oven is different

About this Recipe

Course/Dish: Chicken, Roasts