Roast chicken with baked apples
I love a roast dinner on a Sunday, particularly roast chicken. It’s one of the easiest recipes to do, full of nutrients (provided you don’t smother it in butter!) and provides lots of meals to eat during the rest of the week.
But I do tend to always do the same thing (lemon and onion with garlic studding the meat), so this week I thought I’d do something different and roast the chicken with some apples and cider to add extra flavour. I’ll be honest – I struggled to get these photos to look as tasty as this actually was – trust me, it was delicious. If anyone has any tips for photographing chicken, let me know!
- One whole chicken
- One small carrot, peeled and quartered lengthways
- One stick of celery, peeled and cut into four
- Two red onions, halved
- Two apples, quartered
- Cider of your choice
- Olive oil
- Salt and pepper
Step one: Put the quartered apples and one of the red onions around a baking tray. Create a trivet with the celery and carrots and rest the chicken on top.
Step two: Pour around a tablespoon of olive oil over the chicken and fruit/veg and then pour a cup of cider over the chicken and fruit/veg and put in the oven at 180 degrees.
Step three: Cook the chicken for 45 minutes per kilo, plus an additional 20 minutes. Check on the chicken every 30 minutes or so, adding more cider if the baking tray is dry.
Step four: When it’s ready and the juices are clear, transfer the chicken onto a plate and cover with foil to rest while you make the gravy.
Step five: For this recipe, I didn’t need to do anything to make the gravy – it created its own! I just transferred everything apart from the celery into a pan and put that on the stove to simmer. I added about a cup of water and then added a teaspoon of cornflour to thicken it a bit.
TIP: When you’re using cornflour, adding it to a small bowl with about two tablespoons of water and stir together until smooth, rather than adding it straight into the gravy – this ensures you don’t get any lumps.
Finally, I served this up with some kale and some roasted jerusalem artichokes (not pictured). DELICIOUS.
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