1 chicken (3 1/3 pounds)
2 sprigs plus 1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground allspice
1 jumbo onion (1 pound), cut into 12 wedges
1/4 cup water
2 teaspoons olive oil
2 large Granny Smith apples, each cored and cut into quarters
2 tablepoons applejack brandy or Calvados
1/2 cup chicken broth
1. Preheat oven to 450 degrees F. Remove giblets and neck from chicken; reserve for another use. Rinse chicken inside and out with cold running water; drain. Pat chicken dry with paper towels.
2. With fingertips, gently separate skin from meat on chicken breast. Place 1 thyme sprig under skin of each breast half. In cup, combine chopped thyme, salt, pepper, and allspice.
3. With chicken breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string.
4. In medium roasting pan (14 by 10), toss onion, chopped thyme mixture, water, and oil. Push onion mixture to sides of pan. Place chicken, breast side up, on small rack in the center of the roasting pan.
5. Roast chicken and onion mixture 40 minutes. Add apples to pan; roast about 20 minutes longer. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175 degrees to 180 degrees F and juices run clear when thigh is pierced with tip of knife.
6. Transfer chicken to warm platter; let stand for 10 minutes to set juices for easier carving.
7. Meanwhile, remove rack from roasting pan. With slotted spoon, place onion mixture around chicken on platter. Skim and discard fat from dippings in pan. Add applejack to pan drippings; cook 1 minute over medium heat, stirring constantly. Add broth; heat to boiling. Serve pan-juice mixture with chicken. Remove skin from chicken before eating, if desired.
(based on individual servings)
Total Fat: 33 g
Cholesterol: 159 mg
Sodium: 708 mg
Carbohydrates: 22 g
Protein: 49 g
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