Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 4-5 Servings
Ingredients:
- 1 chicken
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 cloves garlic
- 2 sprig Italian parsley
- 8 oz (250 ml) chicken stock
- 2 lbs (1 kg) apples
- 1 medium yellow or white onion
- 8 oz (250 ml) white table wine
Preparation:
Heat the oven to 400 degrees.
Rinse chicken and pat dry with paper towels. Place in a large open roasting pan.
Combine cinnamon, salt and pepper in a small bowl. Rub chicken with the mixture inside and out.
Peel garlic cloves and coarsely chop parsley. Put garlic and parsley in chicken cavity. Place chicken in oven for 45 minutes. Baste chicken often with own juices. If chicken does not release enough liquid, baste it with the chicken stock.
While chicken is roasting, peel and slice onions into rings. Peel and core apples, then cut into quarters.
After 45 minutes, remove chicken from oven and spread onions and apples around the roasting pan. Reduce oven to 350 degrees and roast chicken for approximately another 45 minutes, continuing to baste chicken.
Pour the glass of white wine over the chicken and return to oven until chicken is fully cooked. (Roasting time varies, but generally takes 90-120 minutes for a chicken weighing 4-5 lbs.)
Remove roasted chicken from oven. Cover with aluminum foil, a cloth or kitchen towel and allow to "rest" for 10 minutes before carving. This gives the meat time to re-absorb the juices. Serve chicken accompanied by roasted apples and onions.
