Roast Chicken
and Apple Pie
Hand Tarts
ARTS&LIFE
WEEKLY RECIPES
46 | OCTOBER 24 • 2024 J
N
ROAST CHICKEN WITH APPLES, GARLIC AND ONIONS
Serves 4-6
Directions
Preheat the oven to 375 degrees F.
In a 9- x 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 with your hands rub to coat.
Roast for 1 hour and 30 minutes. Check to see whether the chicken is done by
using a meat thermometer. The temperature of the breast and leg meat should be
160 degrees F. 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 and enjoy!
Ingredients
1 4- to 5-pound kosher chicken, cleaned, patted dry
2 apples, cored and each apple 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 degrees F.
Defrost the pie and pastry dough pieces. There are two per package; roll out each
until you have 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 from sticking.
On each square, put 1-2 rounded teaspoons 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!
QUICK-AND-EASY APPLE PIE HAND TARTS
Makes 12
T
he smell of apples, garlic and onions
brings me right back to my grandma’s
kitchen. She was a fabulous cook and the
inspiration for me 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.
Debra
Walter
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