Chicken Roasted on Apples and Onions - Published

Uploaded Sept 2 2015: La Mouffette Gourmande

3-4 quartered and cored apples
2 peeled and quartered onions
1 whole head garlic, cloves peeled
2 sprigs fresh rosemary
2 sprigs thyme
1 tsp rosemary powder
1 generous pinch of salt and pepper
1/2 cup apple cider vinegar
1 4 lb whole chicken
1/4 cup butter

1. Preheat the oven to 400°F.
2. Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken. Pour in the cider. 
3. Season chicken well with salt, pepper and rosemary powder and rest it on top of the apple mixture, on its left side. Put the butter as a block on top of the chicken and put in the oven; roast for 15 minutes and turn onto its back; roast another 15 minutes and turn onto its right side; Turn onto its breast and roast 30 minutes; turn onto its back and roast until the skin browns and the internal temperature of the breast is 165-170°F.
4. As the chicken cools enough to handle (about 10 minutes), scoop out the apple, onion and garlic, removing the rosemary. Mash roughly, to push down the skins and push up the delicious savoury/sweet apple and onion and drippings blend. Scoop up the top part and discard the skins. Carve the bird, spoon some of the broth over it, and serve with the mashed apple mixture.