Apple Shallot Roast Chicken. This easy, fantastically flavorful roast chicken is a one pot wonder! The chicken is roasted right on a bed of vegetables, shallots and apples.
This terrific apple shallot roast chicken recipe is a bit of a one pot wonder. We did serve it with some delicious roasted garlic mashed potatoes,which we prepared separately.
Other than that though, the components of this meal all came from the same roasting pan.
The whole chicken is simply roasted on a bed of shallots, carrots, parsnip and apples. Once roasted, the chicken and vegetables are removed and the pan drippings get skimmed of excess fat.
They are then pureed with the roasted apples, shallots and garlic into a simple gravy-like sauce to serve over the chicken.
This makes a terrific Sunday dinner or if you have a free afternoon, this can roast away for a couple of hours while you run errands.
In the last 20 minutes of roasting time you can prepare some mashed potatoes. Then enjoy an exceptional evening meal with not much effort at all.
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Apple Shallot Roast Chicken - this easy, fantastically flavorful roast chicken is a one pot wonder where the chicken is roasted right on a bed of vegetables, shallots and apples.
- 3 pound chicken, or larger, washed, trussed and seasoned with salt and pepper
- 3 large apples, peeled cored and diced large
- 2 stalks celery chopped
- 1 head garlic, unpeeled
- 1 pound shallots, peeled
- 2 springs fresh rosemary
- pinch salt
- 1/2 tsp black pepper
- 1 pound carrots, sliced or cut in sticks
- 1 pound parsnip, sliced or cut in sticks
- Toss all of the ingredients together, except the chicken in a roasting pan.
- Place the chicken on top of the vegetables and roast, uncovered, at 350 degrees F for about 2 hours depending on the size of the chicken. I always use a meat thermometer pushed into the thickest part of the breast meat and take it out of the oven when the temperature hits 170-180 degrees F.
- Baste the chicken several times with the pan drippings during the roasting time. Let the chicken rest for about 10 minutes before carving.
- Remove the carrots, parsnip, rosemary and garlic from the pan. Skim any excess fat from the pan. Puree the skimmed drippings along with the roasted apples and shallots to make the sauce. You can add a couple of cloves of the roasted garlic as well if you like. Some of the roasted garlic can also be used in the mashed potatoes if you like. If you find the sauce is a little too thin, just simmer it for a few minutes to reduce the volume and thicken it.
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Serving Size1 serving
Amount Per Serving Calories 675 Total Fat 30g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 19g Cholesterol 213mg Sodium 208mg Carbohydrates 43g Fiber 9g Sugar 22g Protein 58g