Apple and Thyme Roast Chicken
Instructions:
- The tempting aroma of fresh apples, thyme sprigs, and allspice will fill your kitchen.
- 1 chicken (31â„2 pounds)
- 2 sprigs plus 1 tablespooon chopped fresh thyme
- 3â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1â„8 teaspoon ground allspice
- 1 jumbo onion (1 pound), cut into 12 wedges
- 1â„4 cup water
- 2 teaspoons olive oil
- 2 large Granny Smith apples, each cored and cut into quarters
- 2 tablespoons applejack brandy or Calvados
- 1â„2 cup chicken broth
- Preheat oven to 450°F. Remove giblets and neck from chicken; reserve for another use. Pat chicken dry with paper towels.
- With fingertips, gently separate skin from meat on chicken breast. Place 1 thyme sprig under skin of each breast half. In cup, combine chopped thyme, salt, pepper, and allspice.
- With chicken breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string.
- In medium roasting pan (14" by 10"), toss onion, chopped-thyme mixture, water, and oil. Push onion mixture to sides of pan. Place chicken, breast side up, on small rack in center of roasting pan.
- Roast chicken and onion mixture 40 minutes. Add apples to pan; roast about 20 minutes longer. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175 to 180 F and juices run clear when thigh is pierced with tip of knife.
- Transfer chicken to warm platter; let stand 10 minutes to set juices for easier carving.
- Meanwhile, remove rack from roasting pan. With slotted spoon, transfer onion mixture to platter with chicken. Skim and discard fat from drippings in pan. Add applejack to pan drippings; cook 1 minute over medium heat, stirring constantly. Add broth; heat to boiling. Serve pan-juice mixture with chicken. Remove skin from chicken before eating, if desired. Makes 4 main-dish servings