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Roast Chicken with Apples and Potatoes (Dairy-free) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Roast Whole Chicken with Potatoes and Apples (Dairy-free)

A juicy and flavorful roasted chicken cooked with apples, sweet potatoes, potatoes, and carrots.
Prep Time15 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Dominique

Ingredients

  • 1 roasting chicken (about 5 pounds big)
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tsp dried thyme divided
  • 2 tsp dried rosemary divided
  • 1 tsp onion powder
  • 1 tsp rubbed sage
  • 1 1/2 lemons 1 lemon cut into 3 pieces and the other sliced
  • 1 head of garlic
  • 3-4 medium sweet potatoes sliced thick
  • 3-4 medium gold potatoes sliced thick
  • 2 apples each cut into 6 larger pieces
  • 6-8 large carrots chopped into larger slices ( I cut each carrot into 4-6 pieces)
  • 1/4 cup olive oil

Instructions

  • Preheat oven to 425 degrees F.
  • Remove the inside of the chicken (the giblets) and place it upside down (thighs up) into a large roasting pan. ( I like using a 16 x 12.5 x 3 1/4 in pan)
  • In a small bowl, mix 2 tsp of course sea salt, 1 tsp of ground black pepper, 1 tsp of thyme, 1 tsp rosemary, 1 tsp onion powder, and1 tsp rubbed sage together. Put 1/4 of the seasoning mix inside of the chicken (in the cavity). Rub the other 3/4 of the seasoning onto the outside of the chicken.
  • Peel the head of garlic, and remove all the outside of the garlic until only the naked bulbs are left. This was around 9-10 cloves for me. Put 1 or 2 the cloves into the cavity and the rest into the roasting pan, around the chicken.
  • Take 2 of the larger pieces of lemon and squeeze them into the cavity of the chicken and put the pieces into the cavity. Lay the chicken back down.
  • Squeeze the third piece of lemon onto the outside of the chicken and throw the rind away. Place the slices of lemon on top of the chicken (this is for decoration purposes AND taste, the lemon candies and tastes fantastic).
  • Put the carrots, sweet potato, potato and apple around the chicken.
  • Evenly pour 1/4 cup olive oil onto the the veggies surrounding the chicken. Evenly top the veggies with 1 tsp of thyme and 1 tsp rosemary. Mix the veggies around and make sure they all look like they are covered in oil.
  • Sprinkle a bit more olive oil onto the top of the chicken. I like to spray it with an olive oil spray on top.
  • Cover the whole roasting pan with aluminum foil, and cook the chicken for 1 hour and 15 minutes. ( Half way through cooking, mix the veggies together).
  • Then remove the aluminum foil, mix the veggies again, trying to get some of the juices onto the veggies and also a bit on top of the chicken. Cook the chicken uncovered for another 30-50 minutes.
  • The chicken will be done when you can cut between the leg and the thigh and only clear juices come out. Make sure the veggies are all cooked through prior to removing from the oven.

Notes

  • Instead of sweet potatoes, you can use regular potatoes, parsnips, or turnips.
  • Instead of regular potatoes, you can use more sweet potatoes, parsnips, or turnips.
  • Instead of apples, you can use pears.

Nutrition

Calories: 881kcal | Carbohydrates: 85g | Protein: 40g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Cholesterol: 164mg | Sodium: 1462mg | Potassium: 1973mg | Fiber: 14g | Sugar: 23g | Vitamin A: 41028IU | Vitamin C: 67mg | Calcium: 160mg | Iron: 6mg