Ingredients
Units
Scale
For the Chicken:
- 1 whole chicken (4–5 pounds)
- 1 sweet onion
- 1 lemon
- 1 c chopped leek (about 1/2 of a leek)
- 1 apple (I used honeycrisp)
- Fresh thyme
- Fresh rosemary
- 1 bulb of garlic
- Salt
- Pepper
For the Jus:
- 1/4 c apple cider
- 1/4 c chicken stock
- 1 tbsp flour
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Your Chicken: Pat your chicken completely dry, place it in your roasting pan, and season it on the inside and outside with a generous amount of salt and pepper.
- Prepare Your Produce:
- Cut your lemon into fours (longways)
- Cut your garlic in half (slice through the midsection – can just split the entire bulb)
- Cut both your apple and onion in half, and then cut large chunks of one half of the apple and onion to be stuffed in the chicken. Cut the remaining half into smaller slices that will be placed around your chicken in the roasting pan, and later served with it
- Stuff Your Chicken: Stuff the fresh thyme, fresh rosemary, 1/2 of your lemon, 1/2 of your onion, 1/2 of your apple, and both halves of garlic into the open cavity of your chicken. If not everything fits, make sure you at least get the all the herbs and a chunk of everything inside to roast. Using butcher string, tie the legs together to close the cavity.
- Prepare the Remaining Fruits and Veggies: Toss your remaining cut fruits and veggies in a bowl with a generous amount of olive oil, salt, and pepper to coat everything. Distribute this mixture around the chicken in the roasting pan.
- Cook Your Chicken: Lastly, cover your chicken in olive oil to get a nice golden crispy skin, then place it in the oven and cook for about 1 hour and 15 minutes, or until the bird reaches an internal temperature of 165 degrees F.
- Remove Your Chicken: Once your chicken is ready, remove it from the oven and place it on a plate or carving board to sit. Cover it using aluminum foil.
- Prepare Your Jus: Add your apple cider, chicken stock, and flour to the roasting pan and stir everything together to make your jus. Remove the fruit and veggies using tongs and place them around your chicken on your serving dish. Transfer your jus to a gravy boat (or just something your can pour with), straining out any larger bits that your tongs didn’t get.
- Serve: Serve your chicken with the jus sauce over the top and enjoy!