This was an interesting recipe. I wasn't quite sure how I'd like the combination of apples and onions, but it was very good. We all liked it better than bread stuffing. I would have given it 5 stars, except that the recipe itself was missing quantities and it seriously understated cooking and prep time. (Allow about 2 hours total to cook and about 30 minutes to prep.) For the record, I decided on 1/2 t of sage (and it could have used more), 1/2 t of salt and 1/4 t of pepper. I sauteed the onions in half of the butter and let it cool a bit, and soaked the diced apple in a mild lemon water solution to keep from browning. Also, for fear of serious burns and/or messes, I left out that business of trying to flip a stuffed chicken in a 425 degree oven, and just turned the temp down after 20 minutes. It came out fine.
Roast Chicken with Apples and Onions
Stand: 10 Minutes
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- 3-4 Apples
- 1 whole(s) Chicken
- Dried Sage
- 4 tablespoon(s) Melted Butter
- 2-3 Yellow Onions
- Preheat oven to 425 degrees. Chop onions and apples into bit sized pieces. Toss together with lemon juice, half of the melted butter, sage, salt and pepper. Rinse chicken thoroughly and pat dry with a paper towel. Rub the remaining butter into the skin. Stuff as much of the apple mixture into the chicken as possible. Place in a roasting pan breast up and put in oven. After five minutes turn chicken onto one side and put back in oven. In another 5 minutes, turn chicken onto its other side. After another 5 minutes, turn chicken breast down and baste with any juices in the pan. Turn oven down to 350 degrees and cook for 45 minutes to an hour. Take chicken out. Baste and add remaining apple/onion mixture to the pan. Roast for another 30 minutes, until the internal temperature of the chicken reaches 160 degrees. Let chicken stand for about 10 minutes at room temperature before carving.
This recipe is a personal recipe added by NotSoAvgJoe and has not been tested or endorsed by MyRecipes.
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