A delightful twist on the classic roast chicken, infused with aromatic herbs and complemented by the sweetness of apples.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Rinse the chicken under cold water and pat it dry with paper towels.
Drying the chicken helps achieve a crispy skin.
Rub the chicken all over with olive oil, ensuring an even coat.
Use your hands to massage the oil into the skin for better absorption.
Season the chicken generously with salt and pepper.
Seasoning inside the cavity enhances the flavor.
Cut the celery into chunks and the apples into wedges.
Uniform sizes ensure even cooking.
Stuff half of the celery and apple pieces into the chicken cavity.
Don't overstuff to allow heat circulation.
Arrange the remaining celery and apple pieces around the chicken in the roasting pan.
This creates a flavorful base for the drippings.
Slice the garlic cloves into thin slivers.
Thin slices release more flavor during roasting.
Tuck half of the garlic slivers under the chicken skin and scatter the rest around the pan.
Be gentle to avoid tearing the skin.
Place the rosemary sprigs inside the cavity and around the chicken.
Fresh herbs add a fragrant aroma to the dish.
Roast the chicken in the oven, basting every 30 minutes with the pan juices.
Basting keeps the chicken moist and flavorful.
Check the chicken's doneness by ensuring the internal temperature reaches 165°F (74°C).
Use a meat thermometer for accuracy.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, keeping the meat tender.
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