Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Apple & Thyme Roast Chicken Gluten Free

Makes: 8-10 servings

Whole roast chicken rubbed with oil and thyme and garlic apple stuffing.


  • 1 whole local/antibiotic-free chicken (8lbs)
  • 3 tsp dried thyme (or 2-3 tbsp fresh)
  • 1 tsp salt
  • ¼ tsp pepper
  • 3 tsp (total) of other herbs (rosemary, tarragon, allspice, etc.)
  • 1 large onion, cut into wedges
  • 5 cloves of garlic, whole, peeled
  • ¼ to ½ cup water
  • 3 tbsp olive oil
  • 2 apples, cored and cut into quarters


  • Preheat oven to 350°F. Remove giblets and neck from inside the bird, and reserve for another use. Rinse chicken (inside and out) with cold running water and pat dry. Place in roasting pan. With chicken breast side up, lift wings toward neck, and fold wing tips under back of chicken so that they stay in place.
  • Combine thyme, other herbs, salt and pepper in a small bowl. With fingertips, gently separate skin from meat on chicken breasts. Rub about half of the herb mixture onto the chicken breasts (under the skin).
  • In a medium bowl, combine onion, apple, garlic, remaining herb mixture and olive oil. Stuff up to half of this mixture into the cavity. Add the remaining onion-apple mixture to the roasting pan, and add ¼ cup water. Tie legs together with cotton string.
  • Roast for approximately 1-2 hours (depending on size). Chicken is done when meat thermometer inserted into thickest part of thigh, next to body, reaches 175°F to 180°F, and juices run clear when thigh is pierced.
  • Transfer roast to a platter and let stand at least 10 minutes before carving. Remove garlic cloves, onion and apple chunks and set on serving platter. Skim and discard fat from drippings in pan. Serve drippings as they are, or make into gravy. Serve with oven-roasted vegetables.
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