Lemon-coated apple slices placed under the skin of the chicken not only lend flavor, but also keeps the breast meat moist and juicy. This is an easy, yet elegant recipe for roasted chicken. To serve, I like to leave the skin on the dark meat pieces, but remove it from the breasts to expose the apple slices. In either case, this chicken is a real crowd-pleaser.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Yield: 4 to 6 servings
Ingredients:
- 4- to 5-pound whole chicken, rinsed and patted dry
- 1 Tablespoon brown sugar, packed
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon rubbed sage
- 1 medium apple (any variety)
- 1 fresh lemon
Preparation:
Preheat oven to 375 F. Line a shallow roasting pan with foil. Insert a V-rack.
Whisk together brown sugar, paprika, salt, pepper, onion powder, and sage until well-combined.
Run your hand under the skin of the chicken over the breast meat and down to the thighs to loosen the skin from the meat.
Cut the apple into quarters, remove core and seeds, then slice half of the apple into 1/4-inch slices. Squeeze the juice of half of the lemon over the apple slices, turning to coat. Push the apple slices under the skin over the breast and down both legs. Reserve some apple and lemon for garnish, if desired. Cut remaining pieces of lemon and apple (including the half you juiced) into large chunks and push into the cavity of the chicken. Tie legs together.
Sprinkle the spice mix evenly over the exterior of the chicken and place in the V-rack in prepared roaster. Cook 1 to 1-1/2 hours, until an instant-read meat thermometer placed between thigh and breast (not touching bone) reaches 165 F. and juices run clear.
Remove from oven, tent with foil, and let rest 20 minutes before cutting to serve. Garnish with optional fresh apple and onion slices, if desired.
Yield: 4 to 6 servings
Lemon Apple Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk together brown sugar, paprika, salt, pepper, onion powder, and sage until well-combined.
Run your hand under the skin of the chicken over the breast meat and down to the thighs to loosen the skin from the meat.
Cut the apple into quarters, remove core and seeds, then slice half of the apple into 1/4-inch slices. Squeeze the juice of half of the lemon over the apple slices, turning to coat. Push the apple slices under the skin over the breast and down both legs. Reserve some apple and lemon for garnish, if desired. Cut remaining pieces of lemon and apple (including the half you juiced) into large chunks and push into the cavity of the chicken. Tie legs together.
Sprinkle the spice mix evenly over the exterior of the chicken and place in the V-rack in prepared roaster. Cook 1 to 1-1/2 hours, until an instant-read meat thermometer placed between thigh and breast (not touching bone) reaches 165 F. and juices run clear.
Remove from oven, tent with foil, and let rest 20 minutes before cutting to serve. Garnish with optional fresh apple and onion slices, if desired.
Yield: 4 to 6 servings
Lemon Apple Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
