Rosemary Roasted Chicken With Apples And Potatoes

This autumn-inspired dish is a symphony of flavors and textures, featuring a perfectly roasted chicken infused with the piney essence of rosemary, surrounded by tender apples and crispy potatoes, all harmoniously blended in a sweet and savory medley that’s sure to become a family favorite.

Ready Time

1 hrs 20 mins

Yields

4 servings

Ingredients

2 lbs whole chicken
2 tbsp olive oil
2 tbsp honey
2 tbsp Dijon mustard
2 tbsp chopped fresh rosemary
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 large apples, peeled and cut into 1-inch pieces
4-6 medium-sized potatoes, peeled and cut into 1-inch pieces

Instructions

Preheat your oven to 425°F (220°C). Rinse the chicken and pat it dry with paper towels.

In a small bowl, whisk together the olive oil, honey, Dijon mustard, chopped rosemary, salt, black pepper, garlic powder, and onion powder.

Rub this mixture all over the chicken, making sure to get some under the skin as well. Place the chicken in a large roasting pan, breast side up.

Arrange the apple and potato pieces around the chicken in a single layer.

You can tuck a few pieces under the chicken if they don’t fit around it. Roast the chicken in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C).

The apples and potatoes should be tender and caramelized by this point.

If not, give them a bit more time in the oven. Once the chicken is cooked, let it rest for 10-15 minutes before carving and serving with the roasted apples and potatoes.

You can garnish with some extra fresh rosemary sprigs, if desired.

Serve hot, dividing the chicken and vegetables among 4 plates.

Notes

Make sure to pat the chicken dry with paper towels before applying the rosemary mixture to ensure the flavors really stick. You can also let the chicken sit at room temperature for about 30 minutes before roasting to help it cook more evenly.

Don’t overcrowd the roasting pan, as this can prevent the apples and potatoes from browning properly.

Keep an eye on the internal temperature of the chicken, as oven temperatures can vary. If you don’t have a meat thermometer, you can check if the juices run clear when you cut into the thickest part of the breast or thigh.

You can adjust the amount of rosemary to your taste, but remember that fresh herbs are quite potent, so a little goes a long way.

For a more intense flavor, you can also stuff some rosemary sprigs under the chicken’s skin before roasting. Letting the chicken rest before carving is crucial, as it helps the juices redistribute and the meat stay tender.

Serve with a side of your favorite roasted veggies or a green salad for a well-rounded meal.