Home German Cooking Oven Roasted Whole Chicken with Apples and Rosemary

Oven Roasted Whole Chicken with Apples and Rosemary

by Adina 24/10/2018 2 comments

whole roasted chicken with rosemary

A roast whole chicken recipe with apples, shallots and rosemary, this is a perfect autumn dish.

I could eat an oven roasted whole chicken every week. I don’t, but I could. I love chicken dearly, anything with chicken is perfect for me, but an oven baked whole chicken is definitely something special, something that I like even more than most of any other chicken dish.

And as my family, especially my kids, love chicken just as much as I do, I do end up cooking more chicken than anybody I know for sure.

Luckily for us, I am able to buy most of my chickens from the farms around here, at least the whole chickens I cook. It’s different when it comes to chicken recipes using only chicken breasts or chicken legs, no farmer I know would only sell parts of a chicken.

 

chicken with apples 2 Oven Roasted Whole Chicken with Apples and Rosemary

Oven baked whole chicken with apples

It was the same with this roast whole chicken recipe here. As you can see in the pictures, the chickens I used were tiny, the smallest chickens I have ever cooked actually. I bought them from a farm, they are a special sort of chicken that are popular in Germany at the moment, the kikok chickens.

Really tender and flavorful chickens and, of course, they don’t always come in such a small format. Usually, the farm chickens I buy around here are beyond large, almost 3 kg/ 6.6 lbs per bird.

The chickens I used for this roast whole chicken recipe were about 800 g/ 1.7 lbs each. They were just enough for the four of us, this must have been the first time that we didn’t have any chicken leftovers.

Of course, you will not need such tiny birds to cook this roast chicken with rosemary, one regular whole chicken will be perfect and also enough to serve four people as well.

To make this oven baked whole chicken I used apples I got from a neighbor’s tree and rosemary that grows in my garden. The only thing I had to buy were the shallots and I must admit it was a great feeling to know that almost all the ingredients came from around here.

 

chicken with apples 5 Oven Roasted Whole Chicken with Apples and Rosemary

How to roast a whole chicken in the oven?

Nothing can be easier. For years I avoided making a whole roast chicken, because it seemed so difficult to cook a whole bird. What a misconception! Roasting a chicken is one of the most basic recipes, which requires little effort on your part and yields fantastic results every time.

However, to make sure that the results are just what you were hoping for, there are a few steps you should follow.

Step 1: Make sure that the chicken is completely dry before you rub it with the butter or oil. Especially if you choose to rub the chicken with butter, you will notice that if the chicken’s skin is not thoroughly dry, you will definitely have difficulties smearing the chicken with the butter. Pat the chicken dry, inside and outside, with paper towels.

Step 2: Season the chicken well. You can use any kind of spices you like, but the most important thing in this area is to make sure that you salt the chicken well, again inside and outside.

I used rosemary for this chicken, actually rosemary is my favorite herb when roasting a whole chicken in the oven, but other herbs can be used instead. Try thyme, summer savory, even oregano or a herb mixture like Italian or French herbs.

 

chicken with apples 1 Oven Roasted Whole Chicken with Apples and Rosemary

 

Step 3: You could truss the chicken. Because trussing the chicken can be quite elaborate (I was only able to do it following a You Tube tutorial https://www.youtube.com/watch?v=0lmbkoq-7J4) I don’t always feel it is thaaat necessary. But at least make sure you tie the legs together and tuck the wings a bit out of the way so that their tips don’t get too much color.

Step 4: Let the chicken rest for about 15 minutes before carving. Why? Lots of juice builds up during roasting and if you cut the chicken immediately after taking it out of the oven, the juices will just come out of it. Letting the bird rest for a while will give those juices time to be reabsorbed into the meat.

 

chicken with apples 6 Oven Roasted Whole Chicken with Apples and Rosemary

Roasting times for a whole roasted chicken in the oven

Cooking the chicken for the right amount of time is very important. To make sure that the chicken is safe to eat, it should have an inner temperature of at least 73 degrees Celsius/165 degrees Fahrenheit. If you have a kitchen thermometer, check the temperature by inserting the thermometer into the thickest part of the thigh.

If you do not have a kitchen thermometer insert a skewer into the thickest part of the thigh as well. The juices should run completely clear. If they are still bloody or pink, continue roasting the chicken and check again from time to time.

Regarding the roasting times for a whole chicken, this is the rule I have been following for years now: roast the chicken by 200 degrees Celsius/ 400 degrees Fahrenheit for about 20 minutes per 500 g/ 1.1 lbs plus 30 minutes.

These two chickens weighing 800 g/ 1.7 lbs needed 1 hour, a regular chicken weighing about 1.5 kg/ 3.3 lbs will need about 90 minutes.

Best solution is to always check if the internal temperature is reached either with the thermometer or with the skewer like indicated above.

 

chicken with apples 3 Oven Roasted Whole Chicken with Apples and Rosemary

How to serve the roast chicken with rosemary

I didn’t cook any side dishes to serve with this oven baked whole chicken, I felt that the apples and the shallots would be enough. And they were for sure.

Wonderfully tender and aromatic, slightly tart apple pieces and sweet and soft shallots, it can hardly get any better.

However, we did have some fresh crusty white bread, a French style baguette which was perfect to mop all those delicious juices.

This recipe for oven roasted whole chicken makes the chicken skin really crispy on the upper side, but leaves it rather moist underneath, the chicken will cook in the liquid released from the apples and shallots, thus making it incredibly moist, tender and aromatic on the lower side.

This moisture will also cause the skin of the chicken to remain soft and floppy on the underside of the chicken, so you might want to remove that skin when eating, I know that I am never kin of eating soft chicken skin.

However, the spicy and crispy skin from the upper side of the chicken will be enough to settle your cravings for delicious chicken skin.

As mentioned above, leave the chicken to rest for about 10-15 minutes before serving, so that all its juices can be reabsorbed by the meat.

And do not throw away the bones of the chicken. Either use them immediately to make some chicken stock or freeze them for later. I always freeze the bones of roast chicken and when I have enough of them, I use them to make stock.

I hope you get a chance to try this delicious roast whole chicken recipe, it really is a perfect meal for a cold and rainy autumn day.

 

chicken with apples 7 Oven Roasted Whole Chicken with Apples and Rosemary

 

chicken with apples 4 150x150 Oven Roasted Whole Chicken with Apples and Rosemary

Oven Roasted Whole Chicken with Apples and Rosemary

Share this on WhatsAppA roast whole chicken recipe with apples, shallots and rosemary, this is a perfect autumn dish. I could eat an oven roasted… German Cooking Oven Roasted Whole Chicken with Apples and Rosemary European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 small chickens, about 800 g/ 1.7 lbs each or 1 regular sized chicken of about 1.5 kg/ 3.3 lbs (See note 1)
  • 2 medium apples
  • 10-12 shallots
  • 5 sprigs rosemary (See note 2)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

If using 2 small chickens, cut the apples into cubes and halve the shallots. If using a regular sized chicken, only quarter the apples and leave the shallots whole.

Generously sprinkle the insides of the chickens with salt and pepper. Give one or two halved shallots and 2-3 whole sprigs of rosemary into the cavity of the chicken's body.

Use the butter to smear the chicken all over. Generously sprinkle the outside of the chicken with salt and pepper as well. Chop the remaining rosemary and sprinkle it over the chicken.

Give the rest of the shallots and the apples to a roasting pan. Add the olive oil, some salt and pepper and mix well with your hands, so that all the fruit and veggie is coated in oil. Make some place for the chickens in the roasting pan and settle them there, breast side up.

Roast the chickens or the chicken in the oven until the inner temperature reached 63 degrees Celsius/ 165 degrees Fahrenheit. If you have a kitchen thermometer, check the temperature by inserting the thermometer into the thickest part of the thigh.

If you do not have a kitchen thermometer insert a skewer into the thickest part of the thigh as well. The juices should run completely clear. If they are still bloody or pink, continue roasting the chicken and check again from time to time.

Regarding the roasting times for a whole chicken, this is the rule I have been following for years now: roast the chicken by 200 degrees Celsius/ 400 degrees Fahrenheit for about 20 minutes per 500 g/ 1.1 lbs plus 30 minutes.

These two chickens weighing 800 g/ 1.7 lbs needed 1 hour, a regular chicken weighing about 1.5 kg/ 3.3 lbs will need about 90 minutes.

Let the chicken rest for about 15 minutes before carving. Serve with some crusty bread on the side.

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2 comments

Sissi 26/10/2018 - 20:17

They sound very interesting, these chickens… (and delicious too!). I’ve recently had a very delicious schnitzel in Germany (Konstanz) and then read it was an ancient breed they have preserved and is now fashionable at least in this region. Luckily because it was the best pork schnitzel I’ve had! I sometimes roast chicken too, but never with vegetables or fruits! Sounds like a very original way to serve them.

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mjskitchen 27/10/2018 - 05:38

Now that is one big pot of comfort food! I’ve roasted pork and apples before but never chicken and apples. It looks fabulous and I bet your house smelled awesome while this was roasting. All those shallots must add a tremendous flavor. Great dish!

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