Apple and Herb Crock Pot Roasted Chicken

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Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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Apple and Herb Roasted Chicken

  • Author: Kristen Barkley
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6-8 1x

Description

Juicy chicken with great flavor from rosemary, thyme, apples and sweet potatoes.


Scale

Ingredients

  • 1 Whole Chicken
  • 34 Apples, Sliced
  • 6 Large Carrots, Sliced
  • 2 Medium Sweet Potatoes Peeled and Sliced into 1/2 inch
  • 2 Yellow Onions, Quartered
  • 6 Garlic Cloves, Peeled
  • RUB
  • 1/3 c Olive Oil, Divided
  • 10 Sprigs Fresh Rosemary, De-Stemmed, Chopped, Divided
  • 10 Sprigs Fresh Thyme, De-Stemmed, Chopped, Divided
  • 1 T Sea Salt
  • 1/2 T Freshly Ground Pepper

Instructions

  1. Preheat oven to 425º F.
  2. Rinse chicken in cold water, remove giblets from inside the cavity and pat dry with paper towels.
  3. Season cavity of chicken liberally with salt and pepper, and add 2 sprigs rosemary, 2 sprigs thyme, several apple slices and 2 cloves peeled garlic.
  4. Truss chicken by tying the legs together with cooking twine.
  5. Arrange potatoes, carrots and onions on the bottom of roasting pan, and season with salt and pepper. Lay apple slices and garlic on top of vegetables.
  6. In a medium bowl, mix olive oil, rosemary, thyme, salt and pepper together, and rub all over chicken, top and bottom.
  7. Reserve 1 tablespoon herb mixture and sprinkle over vegetables and apples.
  8. Place chicken, breast side up, on top of vegetables in roasting pan.
  9. Optional: reserve 1 apple slice to place on top of chicken.
  10. Place roasting pan in oven and bake for 75-80 minutes, or until meat thermometer (inserted into thickest part of chicken, generally the thigh) reads 170º F.
  11. Remove from oven and let cool, covered, for 10 minutes.
  12. Carve and serve hot.

 

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