Melt-in-your-mouth roast chicken with Granny Smith apples tucked under the skin. Spoon warm Cranberry Apple Chutney on top for a fabulous statement entree.
*Tip: Cranberry cider chutney makes a great sandwich spread for leftovers.
Easy everyday ingredients for a extraordinary roast chicken recipe:
Tuck Granny Smith apples under the skin for melt in your mouth meat.
Then, slather with honey for crispy caramel colored chicken skin.
Cranberry Apple Cider Chutney simmering on the stove... yum.
Apple Roast Chicken with Cranberry Apple Chutney
Apple Roast Chicken
1 six pound roasting chicken
2 tart apples (I like Granny Smith for this dish, they hold up well and impart deep apple flavor)
1 large onion cut into small wedges (approximately 8 wedges)
1 handful of minature carrots (my kids always have a few leftover in the frig) or chop large carrots into 1 inch pieces
1 cup of parsely (leave leafy stems in tact, simply cut off base)
3 cloves of garlic, peeled
1/4 cup extra virgin olive oil
salt and pepper
kitchen twine (recommended but optional)
Cranberry Apple Cider Chutney
1 16-ounce package fresh cranberries
1 tart apple
1 cup apple cider
3/4 cup sugar
1/4 teaspoon of salt
Apple Roast Chicken Directions:
Thoroughly rinse chicken inside and out (be sure to sanitize your sink and surrounding area afterward)
Tuck wings under chicken
Starting at the base of the chicken breasts carefully slide wet fingers between the breasts and the skin toward the neck area of the bird, move gently and do not tear skin. Then slide fingers side to side to open a space for apples and seasoning. Again, try not to tear the skin, when you come to a natural stopping point, don't force it.
Drizzle whole chicken in olive oil, massage in, and liberally sprinkle with sea salt and freshly cracked pepper, including under the skin.
Slide apple slices under chicken breast skin, careful not to tear through the skin. Aim for 2-3 slices per breast.
Separate one-third of remaining ingredients: garlic, onions, carrots, parsely, garlic and remaining apple slices.
Loosely, place one-third of ingredients inside chicken. Do not pack. Then scatter the other two-thirds of ingredients around the bottom of the roasting pan.
Roast the chicken for approximately 1 1/2 hours. The juices should run clear when you cut between a leg and thigh.
(Optional) When the pan is cool enough to handle, blend the softened vegetables and pan drippings and store in an air tight container to use as a soup base or sauce starter for another dish. Refrigerate 3-4 days or freeze for several weeks.
Allow the chicken to rest, loosely tented with foil, for 20 minutes.
Cranberry Apple Chutney Directions:
Put all ingredients into a medium sized sauce pan, stir to combine.
Bring to a boil over medium high heat. (watch carefully to be sure it does not boil over)
Reduce heat to low and simmer uncovered for approximately 10-15 minutes until mixture thickens.
Serve warm or chill in the refrigerator for 1 hour or up to overnight for thicker consistency.