• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

The Frozen Biscuit

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner » Roast Chicken with Apples

    Published: Jul 24, 2022 · Modified: Sep 11, 2022 by Erin · This post may contain affiliate links

    Roast Chicken with Apples

    Jump to Recipe Print Recipe

    Roast chicken with apples is a delicious one-pan chicken dinner, with only 15 minutes of hands-on time.

    Roast whole chicken on a bed of apples and pan sauce.

    This recipe combines classic, simple roasted chicken, but with a twist using classic Fall flavors.

    It can be served alone, or with virtually any side dish you have on hand.

    It's less than 20 minutes of hands-on time, so most of the actual cooking is in the oven.

    Tip: You can use the leftovers bones to make immune boosting bone broth.

    Ingredients

    Photo of ingredients needed to make the recipe with labels.

    Apples- Honeycrisp apple is perfect for this recipe, but any sweet, slightly tart reddish apple or golden delicious will do. Avoid granny smith as they are too tart for this dish.

    Chicken- The size of the chicken that you choose doesn't matter, but they tend to come in a 4-6 pound range. Choose a weight that best suits your family. (For our family of 6, I choose around a 6-7 pound chicken).

    Pecans- I like to use pecan halves, but you can use chopped as well for smaller pieces; it's completely up to your preference.

    Prep The Chicken

    Clean the inside of your chicken. Some come with clean cavities, some don't. Rinse the inside and pat dry with paper towels.

    Stuff the chicken with the sliced apples, shallot, garlic, thyme and cubes of butter (photo 1). This will infuse flavor into the chicken, and flavor the drippings as they release during the cooking process.

    You can truss your chicken, if desired or leave it untied.

    Prepare a bed of apples and pecans inside the skillet or roasting pan that the chicken will rest on (photo 2).

    This will elevate the chicken, in place of a roasting rack and add additional flavor into what will become the pan sauce.

    Place the chicken on the bed of apples and pecans (photo 3). Season the chicken and entire pan with salt and pepper.

    Roast The Chicken

    Roast the chicken at 350 degrees for about 20 minutes per pound, until internal temperature reaches 165 degrees.

    Remove the chicken from the pan, and let it rest on a cutting board for a minimum of 10 minutes.

    The Pan Sauce

    Place the apples and pecans skillet on the stove and heat to medium high heat with ¼ cup of wine.

    Sauté for 10 minutes until wine evaporates and sauce becomes thickened. Salt and pepper to taste, if necessary.

    Serving The Dish

    Carve the chicken, and serve with the pan sauce, pecans and apples (photo 4).

    Four step informational collage on how to prepare the recipe.

    Recipe Tips

    • Cleaning out the inside of the chicken, and allowing it to "dry" in the fridge, uncovered overnight makes for a much crispier skin.
    • The juices are released right before the chicken is about to be done; so keep an eye out for a dry pan, turned juicy.
    • Allowing the chicken to rest on a cutting board before cutting into it, allows the juices to distribute, which guarantees the most juicy chicken possible.
    Roasted chicken in a cast iron skillet surrounded by fresh apples an pecans.

    Other recipes you might like...

    • Cast Iron Chicken Thighs
    • Cream of Mushroom Pork Chops
    • Yellow Tomato and Creamy Chicken Orzo Skillet
    • Pork Chops and Peaches

    Did you try this roast chicken with apples? Leave a rating in the recipe card or comment below for other readers.

    Whole, roasted chicken on a bed of sliced apples with sprigs of thyme in a cast iron skillet.

    Roast Chicken with Apples

    Whole roasted, crispy-skin chicken with apples, pecans, herbs, and a delicious pan sauce.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: chicken with apples, roast chicken with apples, whole chicken
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Resting Time: 10 minutes
    Total Time: 1 hour 40 minutes
    Servings: 5 servings
    Calories: 573kcal
    Author: Erin
    Cost: $8

    Equipment

    • Cast iron skillet or roasting pan
    • Knife

    Ingredients

    • 4-6 lb whole chicken inside cavity empty and cleaned
    • 2-3 medium size red variety apples sliced
    • 3 cloves garlic smashed, peeled, minced
    • whole thyme sprigs
    • 4 tablespoon butter
    • 1 shallot sliced
    • 1 cups pecans halves or peeces
    • ¼ cup dry white wine like pinot grigio
    • salt and pepper

    Instructions

    • Clean inside of chicken cavity and pat completely dry. Pat dry the outside of the chicken so that there is no moisture. (Optional: let further air dry uncovered, in the refrigerator for 1-24 hours, til completely dry, resulting in a crispier skin.)
    • Stuff the inside of the chicken with thyme, garlic cloves, and as many sliced apples as will reasonably fit. Tie the chicken legs with kitchen twine.
    • In a large cast iron skillet or baking dish (lightly greased with butter if not non-stick), line the bottom of the pan with all the remaining sliced apples and pecans.
    • Place the chicken on top of the bed of apples and pecans. Take both wings, bend down and around the back of the chicken, further propping it up over the apples and nuts.
    • Heavily salt the chicken with coarse kosher salt, and lightly pepper. Place oven-go thermometer between the thigh and breast, but not touching any bone.
    • Bake uncovered, for around 1 hour 15 minutes, until internal temp reaches 165 degrees. Periodically spoon over the pan drippings.
    • Remove the chicken from the pan, allow to rest on a cutting board for a minimum of 10 minutes while you make the sauce.
    • Scoop out the apples if you want their shape to remain intact, since they are soft, and set aside while you make the sauce.
    • In the same pan, add the butter and shallot, saute until shallot is translucent. Deglaze the pan with the white wine and simmer until most of the liquid is evaporated.
    • Transfer apples and pecans back to the pan, remove from heat and stir getly
    • Carve the chicken, and spoon a bit of pan sauce, apples and pecans over the chicken.
    • Serve with extra pan sauce, apples and pecans spooned over.

    Notes

    • Cleaning out the inside of the chicken, and allowing it to "dry" in the fridge, uncovered overnight makes for a much crispier skin. 
    • The juices are released right before the chicken is about to be done; so keep an eye out for a dry pan, turned juicy. 
    • Allowing the chicken to rest on a cutting board before cutting into it, allows the juices to distribute, which guarantees the most juicy chicken possible. 

    Nutrition

    Serving: 1g | Calories: 573kcal | Carbohydrates: 15g | Protein: 35g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 137mg | Potassium: 537mg | Fiber: 4g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « Seasoned Mayo Recipe
    Creamy Coconut Chicken Curry »

    Reader Interactions

    Comments

    1. Dee says

      December 25, 2021 at 9:56 pm

      5 stars
      *shallot

      Reply
      • Erin says

        December 29, 2021 at 2:49 pm

        Excellent catch Dee, thank you and thank you for trying the recipe! I'm so glad you liked it, it's one of my favorites. The printable version should be fixed now!

        Reply
    2. Dee says

      December 25, 2021 at 9:55 pm

      5 stars
      This was delicious.
      One thing - you forgot butter and scallion in step two of the printable recipe. It can be figured out but it would be easier if they were included in the printable version.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Click for more rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    Roasted carrots and parsnips in a balsamic honey glaze.

    Honey Roasted Carrots and Parsnips

    Chocolate chip cookies baked without brown sugar on a baking rack.

    How To Make Chocolate Chip Cookies Without Brown Sugar

    How to Dry Cranberries

    Cheddar and Pomegranate holiday biscuits drizzled with honey butter on a baking sheet.

    Cheddar Pomegranate Holiday Biscuits With Honey Butter

    Whole, roasted chicken on a bed of sliced apples with sprigs of thyme in a cast iron skillet.

    Roast Chicken with Apples

    Salad bowl of baby spinach, goat cheese crumbles, dried cranberries, and walnuts with bowl of dressing.

    Cranberry Goat Cheese Salad with Walnuts

    Decorated gingerbread cookies with ribbon and icing on a table.

    How To Make Gingerbread Cookies Without Molasses

    Apple crumb bars arranged on a rack with a knife.

    Apple Crumb Bars with Cinnamon Streusel Topping

    A large bowl of red skin mashed potatoes with butter and herbs.

    Red Skin Mashed Potatoes

    Rolling pin rolling out Crisco pie crust dough.

    Crisco Pie Crust

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Tossed kale salad with apples and walnuts.

    Balsamic Pear and Walnut Kale Salad

    Razzleberry Pie

    Chocolate holiday shaped cookies on wax paper with a gold cup of melted drizzling chocolate and antique knife with ganache on a wooden surface

    Chocolate Mint Sandwich Cookies

    This Month's Top Recipes

    How to Dry Cranberries

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Stovetop Chili

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email