Rosemary Roasted Chicken with Apples and Potatoes: A Flavorful Fall Feast

Roast chicken is a timeless classic, but this recipe elevates it to something truly special. The aromatic rosemary, sweet apples, and earthy potatoes combine to create a symphony of flavors that is perfect for a cozy fall dinner. This Rosemary Roasted Chicken with Apples and Potatoes is not only delicious but also incredibly easy to make. With just a few simple ingredients and a little bit of time, you can have a restaurant-quality meal on your table that the whole family will enjoy.

This recipe is a testament to the power of simple, fresh ingredients. The rosemary infuses the chicken with a woodsy, herbaceous aroma, while the apples and potatoes provide a delightful sweetness and heartiness. The rendered chicken fat coats the vegetables, roasting them to golden perfection and imparting an incredible depth of flavor. Serve this dish with a side of crusty bread to soak up all the delicious pan juices.

Why This Recipe Works

* **Flavor Combination:** The combination of rosemary, apples, and potatoes is a match made in culinary heaven. The rosemary complements the chicken perfectly, while the apples add a touch of sweetness that balances the savory flavors. The potatoes provide a hearty and satisfying base for the dish.
* **One-Pan Wonder:** This recipe is a one-pan wonder, which means less cleanup! Everything cooks together in the same pan, allowing the flavors to meld and intensify.
* **Simple Ingredients:** You don’t need a long list of exotic ingredients to make this recipe. Just a few simple, readily available ingredients are all you need.
* **Easy to Make:** This recipe is incredibly easy to make, even for beginner cooks. Simply prep the ingredients, toss everything together, and roast in the oven.
* **Impressive Presentation:** This dish is not only delicious but also visually appealing. The golden-brown chicken, colorful apples, and potatoes make for an impressive presentation that is perfect for a dinner party.

Ingredients You’ll Need

* **Whole Chicken:** A 3-4 pound whole chicken is ideal. Pat it dry thoroughly for crispy skin.
* **Rosemary:** Fresh rosemary is essential for this recipe. It provides a distinct aroma and flavor that dried rosemary simply cannot replicate. Use about 2-3 sprigs.
* **Apples:** Choose a firm, slightly tart apple variety like Honeycrisp, Granny Smith, or Fuji. These apples will hold their shape during roasting and won’t turn to mush.
* **Potatoes:** Use Yukon Gold or red potatoes. They are waxy and hold their shape well during roasting. Cut them into 1-inch chunks.
* **Onion:** A yellow or white onion, quartered, adds savory flavor and helps to create a flavorful base for the dish.
* **Garlic:** Fresh garlic cloves, smashed, infuse the chicken and vegetables with a pungent aroma and flavor.
* **Olive Oil:** Use a good quality olive oil to coat the chicken and vegetables. This will help them to roast evenly and develop a beautiful golden-brown color.
* **Lemon:** A lemon, quartered, adds brightness and acidity to the dish. You can stuff some lemon quarters inside the chicken cavity for added flavor.
* **Salt and Pepper:** Kosher salt and freshly ground black pepper are essential for seasoning the chicken and vegetables.
* **Optional:** Chicken broth or white wine can be added to the pan during roasting to create a flavorful pan sauce.

Equipment You’ll Need

* **Roasting Pan:** A large roasting pan with a rack is ideal for roasting the chicken. The rack allows air to circulate around the chicken, resulting in more even cooking and crispier skin. If you don’t have a roasting pan with a rack, you can use a large baking dish.
* **Cutting Board:** A sturdy cutting board for prepping the vegetables.
* **Sharp Knife:** A sharp knife for chopping the vegetables and herbs.
* **Kitchen Twine (Optional):** Kitchen twine can be used to truss the chicken legs together for more even cooking.
* **Meat Thermometer:** A meat thermometer is essential for ensuring that the chicken is cooked to a safe internal temperature.

Step-by-Step Instructions

Here’s how to make this delicious Rosemary Roasted Chicken with Apples and Potatoes:

**Step 1: Prepare the Chicken**

1. Preheat your oven to 425°F (220°C). This high temperature will help to crisp the chicken skin.
2. Remove the chicken from its packaging and pat it dry thoroughly with paper towels. This is crucial for achieving crispy skin. Moisture is the enemy of crispy skin!
3. Remove any giblets or neck from the chicken cavity. You can discard them or save them for making stock.
4. Optional: Truss the chicken legs together with kitchen twine. This will help the chicken to cook more evenly and prevent the legs from drying out.
5. Rub the chicken all over with olive oil. Make sure to get into all the nooks and crannies.
6. Season the chicken generously with salt and pepper, both inside and out. Don’t be afraid to be liberal with the seasoning!
7. Stuff the chicken cavity with a quartered lemon and a few sprigs of fresh rosemary. This will infuse the chicken with flavor from the inside out.

**Step 2: Prepare the Vegetables**

1. Wash and dry the potatoes and apples.
2. Cut the potatoes into 1-inch chunks.
3. Core the apples and cut them into wedges.
4. Quarter the onion.
5. Smash the garlic cloves with the flat side of a knife.

**Step 3: Assemble and Roast**

1. Place the potatoes, apples, onion, and garlic in the roasting pan around the chicken. Make sure the vegetables are evenly distributed around the chicken.
2. Drizzle the vegetables with olive oil and season with salt and pepper.
3. Sprinkle the remaining rosemary sprigs over the chicken and vegetables.
4. Pour about ½ cup of chicken broth or white wine into the bottom of the roasting pan. This will help to create a flavorful pan sauce and prevent the vegetables from drying out. (Optional)
5. Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The cooking time will vary depending on the size of your chicken.
6. Baste the chicken with the pan juices every 20-30 minutes during roasting. This will help to keep the chicken moist and flavorful.
7. If the chicken skin starts to brown too quickly, tent it loosely with aluminum foil.
8. Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.

**Step 4: Carve and Serve**

1. Transfer the chicken to a cutting board.
2. Carve the chicken and arrange it on a platter with the roasted apples and potatoes.
3. Spoon the pan juices over the chicken and vegetables.
4. Garnish with fresh rosemary sprigs, if desired.
5. Serve immediately with a side of crusty bread to soak up all the delicious pan juices.

Tips for the Perfect Rosemary Roasted Chicken

* **Pat the chicken dry:** This is the most important step for achieving crispy skin. Use paper towels to thoroughly dry the chicken inside and out before seasoning it.
* **Don’t overcrowd the pan:** Make sure the chicken and vegetables have enough space in the pan. Overcrowding will result in steaming instead of roasting, and the vegetables will be soggy.
* **Use a meat thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked to a safe internal temperature. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when the thermometer registers 165°F (74°C).
* **Let the chicken rest:** Letting the chicken rest for 10-15 minutes before carving is crucial for allowing the juices to redistribute throughout the bird. This will result in a more tender and flavorful chicken.
* **Baste frequently:** Basting the chicken with the pan juices during roasting will help to keep it moist and flavorful.
* **Don’t be afraid to experiment:** Feel free to add other vegetables to the roasting pan, such as carrots, parsnips, or Brussels sprouts.
* **Use a high oven temperature:** Roasting the chicken at a high temperature (425°F or 220°C) will help to crisp the skin and cook the chicken quickly.
* **Season generously:** Don’t be afraid to be liberal with the salt and pepper. Seasoning is key to a flavorful roasted chicken.
* **Use fresh rosemary:** Fresh rosemary provides a distinct aroma and flavor that dried rosemary simply cannot replicate.
* **Use good quality olive oil:** Good quality olive oil will enhance the flavor of the chicken and vegetables.

Variations and Substitutions

* **Herbs:** You can substitute other herbs for rosemary, such as thyme, sage, or oregano. Experiment with different combinations to find your favorite flavor profile.
* **Apples:** You can use different varieties of apples, such as Gala, Braeburn, or Pink Lady. You can also use pears instead of apples.
* **Potatoes:** You can use different types of potatoes, such as russet potatoes or sweet potatoes.
* **Vegetables:** You can add other vegetables to the roasting pan, such as carrots, parsnips, Brussels sprouts, or butternut squash.
* **Wine:** You can use red wine instead of white wine for a richer flavor.
* **Chicken Broth:** You can use vegetable broth instead of chicken broth.
* **Spices:** Add a pinch of red pepper flakes for a touch of heat.
* **Citrus:** Use orange slices instead of lemon.
* **Maple Syrup/Honey:** Drizzle a little maple syrup or honey over the chicken and vegetables during the last 15 minutes of roasting for a touch of sweetness.

Serving Suggestions

This Rosemary Roasted Chicken with Apples and Potatoes is a complete meal on its own, but here are some serving suggestions to make it even more special:

* **Crusty Bread:** Serve with a side of crusty bread to soak up all the delicious pan juices.
* **Green Salad:** A simple green salad with a vinaigrette dressing is a refreshing complement to the rich flavors of the chicken and vegetables.
* **Roasted Vegetables:** Serve with a side of roasted vegetables, such as asparagus, broccoli, or green beans.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic side dish for roast chicken.
* **Stuffing:** Serve with a side of stuffing for a truly festive meal.
* **Cranberry Sauce:** Cranberry sauce adds a touch of sweetness and tartness that complements the savory flavors of the chicken and vegetables.

Make Ahead Instructions

You can prepare some of the components of this dish ahead of time to save time on the day of cooking:

* **Chop the Vegetables:** You can chop the potatoes, apples, and onions up to 24 hours in advance and store them in the refrigerator in an airtight container.
* **Prepare the Chicken:** You can pat the chicken dry and season it with salt and pepper up to 24 hours in advance. Store it in the refrigerator, covered.
* **Make the Pan Sauce:** You can make the pan sauce ahead of time and store it in the refrigerator. Reheat it before serving.

However, it’s best to roast the chicken and vegetables on the same day for the best flavor and texture.

Storage and Reheating Instructions

* **Storage:** Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken and vegetables in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the chicken skin will not be as crispy.

Recipe Card

**Rosemary Roasted Chicken with Apples and Potatoes**

**Prep Time:** 20 minutes
**Cook Time:** 1 hour 15 minutes
**Total Time:** 1 hour 35 minutes
**Servings:** 4-6

**Ingredients:**

* 1 whole chicken (3-4 pounds)
* 2-3 sprigs fresh rosemary
* 2 apples (Honeycrisp, Granny Smith, or Fuji), cored and cut into wedges
* 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
* 1 yellow or white onion, quartered
* 4 garlic cloves, smashed
* 2 tablespoons olive oil
* 1 lemon, quartered
* Salt and pepper to taste
* ½ cup chicken broth or white wine (optional)

**Instructions:**

1. Preheat oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Remove giblets.
3. Rub the chicken with olive oil and season with salt and pepper.
4. Stuff the chicken cavity with lemon quarters and rosemary sprigs.
5. Place potatoes, apples, onion, and garlic in a roasting pan around the chicken.
6. Drizzle vegetables with olive oil and season with salt and pepper.
7. Sprinkle remaining rosemary sprigs over the chicken and vegetables.
8. Pour chicken broth or white wine into the bottom of the pan (optional).
9. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted into the thigh registers 165°F (74°C).
10. Baste with pan juices every 20-30 minutes.
11. Let the chicken rest for 10-15 minutes before carving.
12. Carve and serve with roasted apples and potatoes. Spoon pan juices over the top.

**Enjoy this flavorful and easy Rosemary Roasted Chicken with Apples and Potatoes!**

Nutrition Information (Approximate)

_Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes._

* Calories: 500-600 per serving
* Protein: 40-50 grams
* Fat: 25-35 grams
* Carbohydrates: 30-40 grams

Conclusion

This Rosemary Roasted Chicken with Apples and Potatoes is a flavorful and satisfying meal that is perfect for any occasion. The combination of savory chicken, sweet apples, and hearty potatoes is a winning combination that the whole family will love. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and comforting fall feast! Bon appétit!