Roasted Chicken with Apples, Leeks and Rosemary


How good can a recipe with 5 ingredients be? Turns out – very good. Our friend Debbie sent this one to us, declaring that it was awesome, and since I had all the ingredients in the house, including a half-chicken defrosting in the fridge, I gave it a whirl. The most challenging skill required for this one is mincing rosemary and coring a few apples – if you can handle that, you’re covered.

And as simple as this recipe is, it’s definitely ready for prime-time dinner with friends – the presentation is elegant, and the flavors are the best of fall – mellow, roasted leeks, herb scented chicken with perfectly crisp skin, and soft, sweet apples. Something magical happens to the apples in the roasting. I would never have thought to combine apples and rosemary before, but the combination of the two was incredible – the rosemary added a lovely savory note to the dish.

Apple Rosemary Chicken

from Real Simple
Serves 4

Half a chicken, separated into 2 pieces – breast & leg
4 small crisp apples (such as Empire or Braeburn), quartered
2 leeks, halved crosswise and lengthwise
6 small sprigs fresh rosemary
1 tablespoon olive oil
kosher salt and black pepper

  1. Heat oven to 400° F. On a large rimmed baking sheet (or in a large roasting pan), toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the apples and leeks.
  2. Roast until the chicken is cooked through and the apples and leeks are tender, 40 minutes.

287 calories per serving; 110 cal/fat; 12.7g fat; 80mg cholesterol; 550mg sodium; 330mg potassium; 21g carb; 3g fiber; 12g sugar

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