Ingredients
- 1 whole chicken (about 5 pounds)
- 2 tablespoons ghee, melted (butter or olive oil works too)
- 1 teaspoon kosher salt
- 10 grinds fresh black pepper
- 1 tablespoon chopped fresh herbs such as sage, rosemary and thyme
- 5 medium potatoes—any kind (I used sweet and red with skins on), chopped
- 2 apples—any kind (skins on), chopped
- 1 tablespoons ghee, melted (butter or olive oil works too)
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh herbs such as sage, rosemary and thyme
Instructions
Heat oven to 425°F. Line a 9- by 13-inch rimmed baking sheet with parchment paper. Spatchcock the chicken by using a sharp knife to cut alongside the chicken’s backbone and pressing the chicken flat. Lay the chicken on the baking sheet breast side up. Mix ghee, salt, pepper and herbs together in a small bowl and use your hands to rub this mixture all over the chicken. In a separate bowl mix potatoes, apples, ghee, cinnamon, salt and herbs*. Spread this mixture around the chicken. Bake for about 1 hour (more or less depending on oven), or until chicken reaches 165°F in the breast and the apples and potatoes are tender.
*Sometimes I’ll use a few tablespoons of local pure maple syrup in the apple and potato mixture prior to cooking to give it a nice maple flavor.
