In Greek: κοτόπουλο με μήλα, say: koh-TOH-poo-loh meh MEE-lah
This easy recipe for chicken with apples calls for tart apples (Granny Smith or other), garlic, and an optional spice mix (try it!) that combine to create a wonderful flavor. The chicken is baked in baking parchment paper.
The recipe serves 6-7.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1 roasting chicken (5-6 pounds)
- 1 tablespoon of lemon juice
- 1 1/2 teaspoons of sea salt
- 1/4 to 1/2 teaspoon of freshly ground black pepper
- 2 cloves of garlic, thinly sliced
- 2 tart apples (Granny Smith or other)
- olive oil
- TO WRAP THE CHICKEN
- baking parchment paper (or foil as a second choice)
- OPTIONAL ADDITIONAL SPICE MIX
- 1 teaspoon of ground coriander and
- 1 teaspoon of cumin and
- 1/4 teaspoon of Cayenne pepper
Remove giblets and neck from chicken cavity (discard or save for another recipe). Rinse chicken to remove any debris and pat dry.
Preheat oven to 350°C (175°C).
Rub chicken inside and out with lemon juice. Mix salt and pepper (and optional spice mix if using) together and rub all over the chicken and in the cavity. Cut small slits in meaty parts of the chicken and insert garlic slices.
Place two long sheets of baking parchment paper across the bottom of a roasting or baking pan, perpendicular to each other (one sheet across the length, one across the width) long enough to enclose the chicken both ways. Brush the area where the chicken will be placed lightly with olive oil. Place the chicken in the middle, breast side up.
Cut away apple stems (top and bottom), slice apples into medium slices (3-4 slices per apple), and place on top of the chicken. Brush top of chicken and apples lightly with olive oil.
Fold the paper up and over the chicken each way and fold to close, tucking in sides.
Bake at 350°C (175°C) for about two hours. About 30 minutes before cooking time is up, open the paper and cook uncovered for remaining time until nicely browned (push apple slices to the sides to clear the chicken for browning).
Remove chicken and apples from pan, and serve, adding one slice of cooked (soft) apple to each serving.
Yield: 6-7 servings of chicken with apples and garlic
Note: If planning to serve cold, remove chicken from pan juices and cool, then refrigerate.