This recipe comes from Desiree and Jason of FitzMitt Farm, a free-range, non-GMO pesticide-free chicken farm in Kuna, Idaho. It's their favorite way to make a whole, roasted oven-baked chicken.
Cook Time: 45 minutes
Servings: 6
FarmDeliver Shopping List
- 1 whole chicken from FitzMitt Farm
- 4 tablespoons raw, local honey from Steele Legacy Honey
- 1-2 apples, diced from Kelley Orchards or Henggeler Orchards (or replace with 1/2 cup pure, no-preservatives or added sugar applesauce from Henggeler Orchards)
- 1 chopped onion from King's Crown Organic Farm
Additional Ingredients
- 4 tablespoons olive oil
- 1 tablespoon sugar
- Cinnamon to taste
- Salt to taste
Directions
1. Preheat oven to 350 F
2. Pat the bird dry as much as possible.
3. Mix diced apples, sugar, and cinnamon together.
4. Stuff the bird with the mixture.
5. Mix honey and oil together. Use half of the mix to baste the chicken.
6. Lightly rub the chicken with salt.
7. Let marinate for 20-30 minutes.
8. Cover with a foil tent and bake for 20 minutes per pound + 15 minutes more.
9. For the last 15 minutes, increase the oven temperature to 400 F. Take the cover off and baste with the remaining honey and oil mixture.
10. Bake at 400 degrees for 15 minutes, watching to ensure the skin does not burn.
11. Ensure the internal temperature of white and dark meat is 165 F.
12. Let stand for 15 minutes to absorb the juices before cutting.
