Rosemary Cran-Apple Chicken

Megan Todd


I originally got this recipe from Elana's Pantry Website while searching for healthy and GF recipes. Chicken is a favorite meat in our household. We eat more Chicken than any other meat. (Except my vegetarian!) So I am always looking for new creative ways to cook it. I've definitely made Balsamic chicken, and Rosemary chicken, but not Apple chicken. I did change it up a bit by adding the cranberries and decreasing the salt. The original recipe calls for fresh Rosemary. I am out of fresh, so I used dried. I also added a stuffing made with the same, cranberries and apples.

pinch tips: How to Freeze Fish, Meat & Poultry





30 Min


1 Hr 30 Min


2 1/2-3 lb
whole chicken
1/4 c
balsamic vinegar
1/4 c
extra virgin olive oil
1/2 Tbsp
sea salt
2 large
granny smith apples, cored & sliced
6 oz
4 sprig(s)
rosemary (or 1 tbsp dried)

Directions Step-By-Step

Preheat oven to 350 degrees F.

Remove innards from chicken and rinse, pat dry.
Pour a little bit of EVOO & balsamic vinegar in bottom of baking dish. arrange rosemary sprigs on bottom of dish. (or sprinkle half the dries rosemary on bottom)
Place chicken in dish. Pour remaining EVOO & balsamic vinegar on top of chicken. Sprinkle the rest of the rosemary & the salt on top of chicken.
Arrange the apples and cranberries around the chicken.

Cover and bake for 45 minutes. Remove cover and bake an additional 45 minutes uncovered, until chicken is nice & brown or until internal temp is 165 degrees F.
Serve with side of complimentary stuffing, & gravy. (I will be posting the stuffing recipe)