Apple Roasted Chicken

Hello, Whole 30, Mains

Like most women (for better or worse), being competent in the kitchen is something that’s always been somewhat important to me. In fact, I think for most adults, learning how to host and hold their own is a right of passage we’re all a little intrigued by. For me, the following are a just a few scratch items high on my list to master…


With this list in mind, when the opportunity to host a small dinner with my roommate and her boyfriend arose I figured there was no time like the present to start working on my Roasted Chicken game.

After scouring the internet for fall flavor guidance, I decided my “fun” ingredient of choice would be apples (instead of heading in a standard lemon-pepper technique) and I’m really glad I did! Sweet but savory is always the perfect combination for my palette and thanks in part to the sugar free Apple Cider brine, this chicken really fit the bill. My first whole roasted chicken experience went off without a hitch and now you and I both have a scrumptious, whole 30 approved (yep!) recipe that can stored in the cue for years to come. Childless, unwed, and still somewhat of a nomad— I obviously have plenty of time to figure out how to crush a full blown holiday meal but at least this is a start!


A P P L E    R O A S T E D   C H I C K E N


1 Whole chicken (about 6 – 7lbs)

2 Apples

6 Fresh Thyme

6 Garlic Cloves

1/2  Teaspoon Salt

1/2 Teaspoon pepper

1/4 Teaspoon powdered sage

4 Tablespoons ghee

4 Carrots

2 Onion

1 Tablespoons olive oil

For the Brine (Optional, night before)

1. Remove the giblets from the inside of the chicken.

2. Place chicken in a large pot or brining bag with 2 quarts of Apple Cider (check your ingredients for sugar), 1/2 cup salt, 1 table spoons black pepper corns, 6 bay leaves, 6 cloves. Leave this in the fridge overnight for 12 – 18 hours.


For the Meal (Day of)

1. Preheat oven to 450 degrees

2. Chop 2 apples into quarters (I used green and honey crisp) and 1 yellow onion into quarters.

3. Take the chicken out of the fridge and place it into a large roasting pan. Tilt the chicken up and dump a little salt, pepper, 2 sprigs of fresh thyme, 2 apple quarters, 1 onion quarter and 1 garlic clove inside the cavity.



4. Rub 1 tablespoon of olive oil  and season chicken (don’t forget to flip) with salt, pepper, and a little bit of powdered sage. Slide your hand under the chicken skin and rub a few ghee shavings along with 1 teaspoon of garlic.

5. Place carrots, remaining onion, thyme, and remaining apple quarters into the roasting pan, drizzling 1 tablespoon of olive oil. Put the roasting pan into and oven and place a few apple slivers on top of the bird. Let this cook at 450 degrees then turn oven down to 350.

6. After 15 minutes, turn oven down to 350 degrees. Allow chicken to cook for 20 minutes per pound.



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