Roast Chicken with Apples and Rosemary

Ingredients

• 3 local apples, quartered and cored
• 3 onions, peeled and cut into large chunks
• 1 head garlic peeled cloves
• 3 sprigs fresh rosemary
• 1/2 cup apple cider
• 1 tbsp sea salt
• 1 tbsp garlic powder
• 1/2 tsp each dried rosemary and thyme
• 1 tsp black pepper
• 1 roasting chicken

Directions

1. Preheat oven to 325 degrees.
2. Mix together the salt, pepper, garlic and herbs to make a seasoning blend.
3. Place apples, onions and garlic in a roasting pan large enough to hold the chicken. Season with a half tsp of the seasoning blend and add rosemary. Toss well and pour in the cider. Season the chicken with the rest of the blend on all sides, in the cavity, and on the wings and drumstick. Rub well  into the skin and place on a roasting rack top of the apples. Roast in oven until a meat thermometer inserted in the thickest part of the thigh reads 180 degrees, about twenty minutes per pound. (about 2 hrs)
4. Let the chicken rest for 30 minutes before carving. 
5. While it rests, remove the rosemary sprigs from the pan. Mash the apples, garlic, and onions and pour everything into a bowl. Let settle until additional fat rises to the top. Using a large spoon, remove any additional fat from the pan sauce and then return to a pot and keep warm until serving. 
6. Serve the chicken on a platter with the apple and onion pan sauce over all. Serve any additional sauce in a gravy boat.