Rosemary Roasted Chicken With Applesauce – delicious juicy chicken served with a side of roasted applesauce. Super easy to make and perfect for dinner.
This is a sponsored post on behalf of Winn Dixie. However, all opinions (and taste buds) are 100% mine and were not influenced in any way
Rosemary Roasted Chicken With Applesauce
This Rosemary Roasted Chicken With Applesauce is so juicy and flavorful. Easy to make and definitely a crowd pleaser! Pair off with a homemade roasted applesauce and you’re taste buds will be very excited. The skin of the chicken crisps up nicely in the oven, while the meat stays tender and juicy. No dry chicken allowed in my house!
The applesauce is unique because it bakes off at the same time as the chicken, so it gives them time to caramelize and concentrate its earthy taste.
I mashed them at the end with a potato masher for a rustic texture instead of mushy and watery. This recipe is truly easy to make and yet so flavorful. Simple enough for a weeknight dinner and elegant enough for entertaining. Doesn’t that chicken look stunning?
But wait, you haven’t heard the entire good news: This WHOLE dish costs $10 or less to make. Yup, you read that right. It’s part of the Cooking With Curtis campaign at Winn Dixie.
Every week, Chef Curtis Stone will feature a different delicious recipes that are easy to prepare, healthy, delicious and of course, affordable. You can find the recipe cards and all the instructions at the entrance of the store and all the ingredients to make it are easily displayed. How cool is that?
So imagine making a chef inspired gourmet dinner for your family and still pay less than $10. You can’t get that at any restaurant. Since this month is October, chef Curtis is all about apples!
They are delicious and of course, in season. Starting today, the recipe of the week is this Rosemary Roasted Chicken With Applesauce.
To make it, simply head on over to your local Winn Dixie and purchase the following ingredients:
The secret behind this juicy moist chicken? A delicious garlic rosemary butter that is spread on the outside and between the meat and the skin of the breast. While the bird roasts, the butter melts into the skin and makes it brown and crisp while the garlic rosemary penetrates the meat and makes it super delicious.
I love this Rosemary Roasted Chicken With Applesauce and can’t wait what Chef Curtis comes up next week. So head on over to Winn Dixie and cook this for your family.
I hope you can try this delicious Rosemary Roasted Chicken With Applesauce at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Rosemary Roasted Chicken With Applesauce + Giveaway!
- pound One 4- whole chicken rinsed
- 5 tablespoons unsalted butter room temperature
- 3 cloves garlic coarsely chopped
- Kosher salt and freshly ground black pepper
- 4 in Braeburn Apples cubed medium pieces
- 4 sprigs fresh rosemary
- 1 lemon
- 4 tablespoon sugar
Place racks in the center and bottom third of the oven and preheat the oven to 400°F
Dry the chicken well using paper towels.
In a small bowl, mix the butter, garlic, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Remove the leaves from the rosemary stalks; place the stalks in the main chicken cavity. Finely chop the leaves and mix them into the butter mixture. Finely grate the lemon zest into the rosemary mixture.
Quarter the lemon and place it in the main chicken cavity.
Using your fingers, separate the skin from the meat of the chicken breasts. Spread 3 tablespoons of the rosemary butter evenly under the skin. Transfer the chicken to a heavy rimmed baking sheet. Rub the remaining rosemary butter all over the chicken.
Using kitchen twine, tie the chicken legs together. Roast the chicken for about 1 hour and 20 minutes, or until it is golden and an instant-read meat thermometer inserted into the thickest part of the thigh reaches 165°F.
Rest the chicken on a carving board
for 10 minutes before serving.
Meanwhile, toss the apples, sugar, and 2 tablespoons of water in an 8-inch square baking dish. Place the apples cut side down in the dish.
Bake for about 55 minutes, or until the apples are very tender. Transfer the apples to a cutting board and chop the apples to a coarse consistency. Transfer the applesauce to a serving bowl.
Carve the chicken and serve with the roasted applesauce.