There is no better end to a weekend than a simple roast chicken. And the addition of apples and shallots beneath the bird makes for a modest twist on the classic potato and onion. To me, one of the best parts of having a roast chicken for Sunday supper is the leftovers. And if you're on your way to the store to collect your ingredients, I recommend getting a crusty roll or two and some sharp aged cheddar for apple, chicken and cheddar sandwiches for lunch on Monday.
When picking out apples for this recipe, I try to use apples that hold their shape when cooked. Gala and Granny Smith are my favorites for this recipe, but using what you happen to have in your kitchen can yield delicious experiments. For more information on the flavor and consistency of apples read Kenji's apple pie post.