Roast Chicken with Apples and Rosemary

Gluten Free
Dairy Free
Health score
25%
Roast Chicken with Apples and Rosemary
45 min.
8
513kcal

Suggestions

Ingredients

  •  apples fresh cored quartered (anything but Granny Smith)
  •  onion peeled cut into large chunks
  • head cloves peeled
  • sprigs rosemary leaves fresh
  •  optional: lemon quartered for garnish (reserve one )
  • 0.5 cup balsamic vinegar 
  • servings garlic powder with the following - garlic powder, salt, pepper and thyme.
  •  roasting chickens 
  • can veggie broth (chicken or veggie)

Equipment

  • frying pan
  • paper towels
  • oven
  • roasting pan
  • kitchen thermometer
  • tongs
  • cutting board

Directions

  1. Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Place apples, rosemary, 3 lemons, onions, and garlic in a single layer in shallow roasting pan. Season with salt and pepper. Toss well and pour in the vinegar. Season the chicken well with the rub and place breast-side-up on top of the veggies and fruits.
  3. Put the rest of the veggies and fruit in the cavity of the chicken.
  4. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned and the thermometer registers 175 to 18
  5. Tilt the chicken to drain the cavity juices into the pan and remove the goodies from the inside and bottom of pan. Now transfer the bird to a cutting board.
  6. Remove the rack from the pan and spoon off the fat. Set the pan over high heat.
  7. Add the stock and cook, scraping up any browned bits and leftover pieces of goodies. Squeeze the last lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

Nutrition Facts

Calories513kcal
Protein26.72%
Fat52.17%
Carbs21.11%

Properties

Glycemic Index
23.06
Glycemic Load
6.74
Inflammation Score
-9
Nutrition Score
21.348260869565%

Flavonoids

Cyanidin
1.43mg
Peonidin
0.02mg
Catechin
1.18mg
Epigallocatechin
0.24mg
Epicatechin
6.85mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.17mg
Eriodictyol
11.53mg
Hesperetin
15.07mg
Naringenin
0.32mg
Luteolin
1.15mg
Isorhamnetin
2.07mg
Kaempferol
0.41mg
Myricetin
0.28mg
Quercetin
12.64mg

Nutrients percent of daily need

Calories:513.07kcal
25.65%
Fat:29.95g
46.07%
Saturated Fat:8.51g
53.17%
Carbohydrates:27.26g
9.09%
Net Carbohydrates:22.45g
8.16%
Sugar:15.35g
17.05%
Cholesterol:164.17mg
54.72%
Sodium:291.89mg
12.69%
Protein:34.51g
69.02%
Vitamin B3:12.48mg
62.42%
Vitamin C:40.5mg
49.09%
Vitamin B6:0.79mg
39.61%
Phosphorus:361.49mg
36.15%
Vitamin A:1754.49IU
35.09%
Selenium:23.31µg
33.3%
Vitamin B12:1.89µg
31.5%
Vitamin B2:0.38mg
22.19%
Vitamin B5:2.18mg
21.79%
Manganese:0.43mg
21.47%
Iron:3.47mg
19.28%
Fiber:4.81g
19.23%
Potassium:664.4mg
18.98%
Zinc:2.69mg
17.96%
Folate:67.75µg
16.94%
Magnesium:54.55mg
13.64%
Vitamin B1:0.18mg
12.16%
Copper:0.2mg
9.85%
Calcium:57.44mg
5.74%
Vitamin K:2.71µg
2.58%
Vitamin E:0.31mg
2.04%