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

