Roast Chicken with Apples ‘n Vegetables
Don’t you just think that a perfectly roasted chicken is considered one of those ultimate comfort food dishes? With its ease of preparation and earthy aromatic scent wafting through your house, you’ll wonder why you don’t think about roasting a chicken more often.
Servings: 4 to 5
Ingredients
Spice Rub
(feel free to adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon dried sage
- 1/2 teaspoon paprika
- 1 teaspoon coarse salt
- 1/2 teaspoon coarse pepper
- Olive oil spray I love the Misto!
- 4 chicken thighs
- 6 chicken drumsticks
- 1 large Granny Smith apple unpeeled, cored and cut into chunks
- 1 large red apple unpeeled, cored and cut into chunks
- 1 pound carrots peeled and cut into chunks
- 1 large onion peeled and cut into chunks
- 1 lemon halved
- Olive oil for drizzling
Instructions
- Preheat oven to 425 degrees F. Lightly coat a large roasting pan with olive oil spray. (For easier clean-up, line pan with foil and spray.)
- Spice Rub: in a small bowl, whisk together all ingredients. Rub spice mix onto all sides of chicken pieces .
- Assembly and Baking: arrange apple, carrot and onion chunks on bottom and around edges of pan. Lay chicken pieces in pan, skin-side down. Squeeze lemon over all sides of chicken, apples and vegetables, leaving lemon halves in pan. Drizzle chicken, apples and vegetables with olive oil.
- Roast uncovered for 35 minutes. Turn chicken pieces, apples and vegetables over. Drizzle with olive oil.
- Continue roasting for about 25 minutes or until apples and vegetables are tender and internal temperature of chicken reach 170 degrees F and juices run clear when pricked with a fork.
- For a crispier skin, remove apples and vegetables from pan; broil chicken for a minute or two, being careful not to overcook.
- Arrange chicken, apples and vegetables on a platter; let stand for 10 minutes before serving.
Notes
Make Ahead and Storage Tips chicken may be assembled up to 1 day prior to roasting. Reheat leftover chicken at 300 degrees F, covered for about 15 minutes or until heated through. Chicken may be frozen for up to 4 months.
Don’t be shy when it comes to playing with new spice rub combinations. Favor a Moroccan twist? Try my Favorite Roast Chicken. If your family loves “hot and spicy,” adding some chile powder such as ancho should do the trick!
To Baste or Not to Baste? Certainly your preference, but I feel resisting the urge to baste results in succulent chicken with perfectly cooked skin every time!
Time-Crunched? Get your chicken prepped the night before. Then just pop it in the oven and by the time you toss together a salad and maybe some quinoa or brown rice, dinner will be ready to go!
Got Leftovers? Create quickie lunches and dinners by using leftover chicken in wraps, sandwiches, salads and tacos or as a yummy topping for pizza!
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