44 | SEPTEMBER 19 • 2024 
J
N

T

he smell of apples, garlic and 
onions brings me right back 
to my grandma’s kitchen. 
She was a fabulous cook and my 
inspiration to attend 
cooking school. My 
grandma Fannie had 
magic hands that made 
everything look and 
taste wonderful. I can 
still see her standing 
over the kitchen sink 
plucking chicken 
feathers with her small paring knife. 

ROAST CHICKEN WITH 
APPLES, GARLIC AND ONIONS
Serves 4-6

Ingredients

1 4-5 pound kosher chicken, cleaned 

and patted dry

2 apples, cored and each cut into 8 

wedges

1 large onion, peeled and cut into 8 

wedges

6-8 garlic cloves, peeled and left whole

4 Tbsp. extra virgin olive oil

1 lemon, juiced, save the lemon halves

½ cup apple juice or apple cider

1 sprig rosemary, chop the leaves fine, 

discard the stem

8 sprigs fresh thyme or 1 tsp. dried

Kosher salt

Freshly ground black pepper

Directions
Preheat the oven to 375°F.
In a 9- by 13-inch pan, add the 
chicken. Surround the chicken 
with the apple wedges, onion 
wedges and the whole garlic 
cloves. Stuff the inside of the 
chicken with the lemon halves.
Mix together the extra virgin 
olive oil, lemon juice, apple 
juice, rosemary and fresh thyme. 
Add salt and pepper to taste.
Pour the liquid over the 
chicken and rub with your hands 
to coat. 

Roast for 1 hour and 30 
minutes. Check for doneness by 
using a meat thermometer. The 
temperature of the breast and 
leg meat should be 160F. If the 
leg moves easily and, when cut, 
the juices run clear, the chicken 
is done. Depending on the 
weight of the chicken, it might 
take another 15 minutes to finish 
cooking. 
Let rest for 10 minutes.
Carve.
Enjoy!

QUICK-AND-EASY APPLE PIE 
HAND TARTS 
Makes 12

Ingredients

1 14-ounce package pie and pastry 

dough (I use Dufour dairy-free brand 

found at Whole Foods.)

2 apples, cored, cut in half and thinly 

sliced

¼ cup apricot preserves

Cinnamon sugar

Flour

Directions
Preheat the oven to 375°F.
Defrost the pie and pastry 
dough pieces, there are two per 
package and roll out each into 
a nice rectangle. You want to be 
able to cut 6 squares from each 
half. You might need to dust the 
sheets with a little flour to keep 
them from sticking.
On each square, put 1-2 
rounded teaspoons of apricot 
jam, 3-4 apple slices and 
sprinkle with the cinnamon 
sugar.
Bake for 12-20 minutes or until 
golden brown and a little darker 
brown at the edges. Watch 
carefully.
Let cool for 10 minutes.
Enjoy! 

Debra Walter
Contributing 
Writer

ARTS&LIFE
WEEKLY RECIPE

 Ah, That 
Familiar Smell

Some recipes with apples recall Grandma’s cooking.

