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🍽️ Roast chicken with chestnuts and apples

664 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp olive oil
• 5 sprigs marjoram
• 1.4 kg chicken (1 chicken)
• salt
• pepper
• 20 g butter (1 heaped tbsp)
• 4 tart apples
• 6 shallots
• 2 garlic cloves
• 400 ml cider (or apple juice)
• 250 g chestnuts (pre-cooked)
• kitchen twine

Instructions

1. 1. Grease a roasting pan with some oil.
2. 2. Wash the marjoram and shake it dry.
3. 3. Rinse the chicken under cold water.
4. 4. Pat the chicken dry with a kitchen towel.
5. 5. Season the inside of the chicken with salt and pepper.
6. 6. Put the marjoram inside the chicken.
7. 7. Tie the chicken into shape with kitchen twine.
8. 8. Place the chicken in the roasting pan with the breast facing up.
9. 9. Season some butter with salt and pepper.
10. 10. Brush the chicken with the seasoned butter.
11. 11. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
12. 12. Roast the chicken until browned for about 15 minutes.
13. 13. Wash the apples.
14. 14. Quarter the apples.
15. 15. Core the apples.
16. 16. Cut the apples into wedges.
17. 17. Peel the shallots.
18. 18. Cut the shallots into wedges as well.
19. 19. Peel the garlic.
20. 20. Slice the garlic.
21. 21. Pour some cider or apple juice over the chicken.
22. 22. Distribute the apple wedges around the chicken.
23. 23. Distribute the shallots around the chicken.
24. 24. Distribute the garlic slices around the chicken.
25. 25. Distribute the chestnuts around the chicken.
26. 26. Finish cooking the chicken for another 60 minutes.
27. 27. Brush the chicken with the remaining butter repeatedly during cooking.
28. 28. Add cider or apple juice repeatedly during cooking.
29. 29. Season the sauce with salt and pepper to taste.
30. 30. Remove the kitchen twine from the chicken.
31. 31. Cut the chicken into pieces.
32. 32. Distribute the chicken and vegetables onto four plates.

Nutrition per serving

• kcal: 664
• Protein: 43 g · Fett/Fat: 27 g · Carbs: 52 g