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*1 whole chicken
*2 apples, peeled, seeded, and quartered
*1 onion, quartered
*Salt and pepper
*1 tsp. Parsley
*1 tsp. Sage
*1 tsp. Rosemary
*1 tsp. Thyme
*1/2 tsp. Oregano
*2 c. hot water
1.Clean and place the chicken in a deep roaster or casserole dish. Fill the cavity with apples and onion. Sprinkle the salt and pepper and spices around and on top of the chicken. Pour 2 cups hot water into the roasting pan and loosely cover chicken with foil.
2.Bake at 350F for approximately 1 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 180F.
3.The broth will be rich and have a greenish tint. If you think there isn't enough broth for serving, you can add a little more boiling water to broth. To serve, slide the chicken and place on top of the cooked rice on individual plates with deep sides (to hold the broth). Place some of the onion and apple on the side and spoon broth over everything.