Chicken and Apples Roasted with Organic Cyder Vinegar

Serves 4 ● Prep Time 15 Mins ● Cooking Time 30-35 Mins
This is a perfect recipe for using the best from the farmers market. Choose a red skinned eating apple, British onions or shallots and joints of free range chicken. We'd suggest cutting the portions from the chicken yourself leaving you with the bonus of a chicken carcass for making delicious stock.
method

4 chicken portions

2-3 red skinned eating apples

1 large onion cut into thin wedges

2 sprigs rosemary

4 whole garlic cloves (optional)

Salt and freshly ground black pepper

Olive oil

4 tbsp Aspall Organic Cyder vinegar

  1. Heat the oven to 200˚C/gas mark 6
  2. Core and slice the apples leaving the peel on.
  3. Place these, the onion and chicken pieces in a bowl and season well. Drizzle over about 4 tablespoons olive oil and toss everything together.
  4. Pour the onions and apple slices onto the base of an oven proof dish or shallow baking tray and lay the chicken pieces, skin side up, on top. Add the sprigs of rosemary and some whole garlic cloves if desired. Sprinkle on the Cyder Vinegar.
  5. Now place the dish in a hot oven and roast for about 30-35 minutes basting frequently.
  6. Lift the chicken and onions onto warmed plates, place the apples slices and garlic on top and serve at once.


ingredients

4 chicken portions

2-3 red skinned eating apples

1 large onion cut into thin wedges

2 sprigs rosemary

4 whole garlic cloves (optional)

Salt and freshly ground black pepper

Olive oil

4 tbsp Aspall Organic Cyder vinegar

method
  1. Heat the oven to 200˚C/gas mark 6
  2. Core and slice the apples leaving the peel on.
  3. Place these, the onion and chicken pieces in a bowl and season well. Drizzle over about 4 tablespoons olive oil and toss everything together.
  4. Pour the onions and apple slices onto the base of an oven proof dish or shallow baking tray and lay the chicken pieces, skin side up, on top. Add the sprigs of rosemary and some whole garlic cloves if desired. Sprinkle on the Cyder Vinegar.
  5. Now place the dish in a hot oven and roast for about 30-35 minutes basting frequently.
  6. Lift the chicken and onions onto warmed plates, place the apples slices and garlic on top and serve at once.