4-6 fresh apples, quartered and cored (anything but Granny Smith)
3 onions, peeled and cut into large chunks
3 head garlic, broken into cloves, peeled
8 sprigs fresh rosemary
4 lemons quartered (reserve one for garnish)
1/2 cup Raimondo Sicilian Lemon Balsamic Vinegar
Seasoning - make a rub with the following - garlic powder, salt, pepper and thyme.
2 roasting chickens
1 can of stock (chicken or veggie)
Ready In 45 Minutes
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.
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.
Put the rest of the veggies and fruit in the cavity of the chicken.
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
Length: 50 minutes
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.
Remove the rack from the pan and spoon off the fat. Set the pan over high heat.
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.