Cast Iron Roast Chicken with Apple, Onion & Sage
So savory. So simple. So welcoming. The perfect antidote to whatever ails you. Golden, crispy and melt in your mouth delicious, the apples and onions melt down to help create a meal that is beyond irresistible and oh-so-comforting. A chicken adorned with rubies.
Ingredients
- Roasting chicken - approx 5 lb 1
- RubyFrost apples - 4
- ellow onions - 2 quartered and 1 sliced
- Sage - 4 - 6 sprigs
- Thyme - 4 - 6 sprigs
- Melted butter - 2 Tbsp
- Olive oil, plus more for drizzling - 2 Tbsp
- kosher salt and cracked black pepper -
Instructions
- Set a 12" cast iron skillet on the top rack of the oven and preheat to 425 F.
- Meanwhile, remove the giblets and rinse the chicken inside and out. Pat dry.
- Season inside and out with kosher salt.
- Place 1 quartered apple, 1 quartered onion, and half the herbs in the cavity of the chicken.
- Toss the remaining apples, onions and herbs with 1 Tbsp of olive oil. Season with salt and pepper and set aside.
- Once the oven is heated, carefully remove pan and drizzle 1 Tbsp olive oil in pan.
- Place the sliced onion in the bottom of the pan.
- Place the chicken on the onions and the remaining apples, onion, and herbs around it.
- Brush the remaining olive oil and melted butter on the chicken.
- Roast for approximately 1.5 hours until juices run clear and the internal temperature is 165F.