This roast chicken with apples and onions is a mixture of my father's recipe and some of my own additions. Big hit with the whole family, even picky eaters! Serve with a fresh salad and vinaigrette.

Recipe Summary

1 hr 20 mins
1 hr 50 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.

  • Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.

  • Mix together apple juice, minced garlic, water, and vinegar in a small bowl; pour over chicken.

  • Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.

Cook's Note:

If your chicken is taking longer to cook, you can cover the roasting pan with aluminum foil for the last half hour so the skin doesn't burn.

Nutrition Facts

596 calories; protein 32.7g; carbohydrates 57.6g; fat 27.1g; cholesterol 99.7mg; sodium 215.4mg. Full Nutrition