Last night, I was able to bring dinner to my good friends who just had their baby this weekend and made this dish. Didn't use a recipe for it and I don't want to forget it, so hence the blog! No pics unfortunately!
1 whole roasting chicken
half an apple (any kind)
2 sprigs fresh rosemary
1-2 tbsp herbs de provence
2-3 tbsp of butter
4-5 cloves of garlic
1/2 large sweet potato or 1 small
4 parsnips if small, large only 2
1/4- 1/2 sweet onion
6-8 brussel sprouts
1/2 cup chicken stock
salt & pepper
Preheat oven to 400°. Start by cutting all veggies and fruit. You'll need to peel your potato and parsnips before you chop. I cut these into about 1 inch cubes, the brussel sprouts I cut in half lengthwise and the onion into large chunks. Apples just need to be cut into slices.
Cut little slits in the skin on top of the chicken breasts and slide little pats of butter up under the skin (thanks Joy for this idea!!! Yum!) Mince or chop garlic and slide under skin as well. Rub top of skin with extra butter and garlic as well as sprinkle the herbs de provence, salt and pepper to cover the top the chicken. Stuff inside of chicken with 4-5 slices of apple and the sprigs of rosemary. Tie the chicken legs together with kitchen string or twine. Place chicken in a shallow dish that has a lid. Arrange vegetables around chicken to cover the bottom of dish. Cover and bake for 1 hour.
Take out of oven after 1 hour, and ladel about a half a cup of chicken stock onto top of chicken. Cook for another 15 min uncovered. This will allow the skin on top to get crispy and brown. Yum!
That's it. Enjoy!