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.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:1 hour 45 minutes
- 2 apples, cored and quartered
- 12 shallots, peeled
- 1 bunch thyme
- 2 tablespoons olive oil, divided
- 1 3-4 pound chicken, rinsed and patted dry with paper towel
- Kosher salt and cracked black pepper
Preheat oven to 400°F. Place apples, 10 shallots and half the thyme in bottom of roasting pan; drizzle with 1 tablespoon olive oil and season with salt and pepper. Push apples and shallots to the edges of roasting pan.
Place remaining shallots and thyme in body of chicken and tie the legs together with kitchen twine. Place chicken in center of roasting pan and rub with remaining olive oil, and then season liberally with salt and pepper. Place in the oven and roast until internal temperature reaches 160°F, about 90 minutes.