- 6
Ingredients
- 3 - to 3-1/2 pound whole broiler-fryer chicken
- 1 medium apple, cut into fourths
- 1 medium onion, cut into fourths
- 2 cloves garlic, cut into fourths
- 3 unpeeled meddium baking potatoes, cut into fourths
- 2 T. butter, melted
- 1 tsp. dried thyme leaves
- 1 tsp. paprika
- 1/2 tsp. salt
Preparation
Step 1
Heat oven to 375 degrees. Fold wings of chicken across back with tips touching. Place apple, onion and garlic in body cavity. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan.
Cut potatoes crosswise about 3/4ths of the way through into 1/4-inch slices. Place on rack around chicken. Mix remaining ingredients; brush over chicken and potatoes. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered 1 to 1-1/4 hours, brushing chicken and potatoes with butter mixture every 30 minutes, until meat thermometer reads 180 degrees and juice of chicken is no longer pink when center of thigh is cut. Let chicken stand 10 minutes before carving; keep potatoes warm. Discard apple, onion and garlilc. Remove and discard chicken skin.