Roasted Chicken with Apples

Ingredients

• 1 roasted chicken (pre‑cooked, 1.4 kg)
• 2 sprigs Rosemary
• 1 clove garlic
• olive oil
• Salt
• Cayenne pepper
• 2 red‑skinned apples (e.g., Boskop)
• 2 tbsp lemon juice
• 3 shallots
• 2 carrots
• 300 ml cider

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash and pat dry the chicken. Rinse the rosemary, shake off excess water, and strip the needles. Peel the garlic, finely chop it, and mix with the rosemary and 4 tbsp olive oil. Rub this mixture over the chicken and season with salt and cayenne pepper.

3. 3.

   Place the chicken breast‑side down in a greased roasting pan and roast in the preheated oven for about 1 hour.

4. 4.

   Meanwhile, wash the apples, quarter them, remove the core, cut into wedges, and toss with lemon juice. Peel the shallots and cut into wedges as well. Peel and slice the carrots into sticks.

5. 5.

   After half of the cooking time, turn the chicken over, add the vegetables and fruit to the pan, sauté briefly, deglaze with cider, and finish cooking.

6. 6.

   Serve plated on a rustic wooden board or deep bowl for an elegant presentation.