Why not try this Mediterranean twist on a classic?
Use our White Condimento di Modena to add a hint of sweet and sour fruitiness to your next roast chicken. Dinner, lunch, mains, sharing platters, buffets – perfectly roasted chicken never misses.
Heat the oven to 200C. Quarter and core the apples and scatter into a large roasting tin. Add the shallots – leave whole if small or cut in lengthways if large (either way leave skins on). Trim a thin slice off the top of the garlic to expose the cloves and add to the roasting tin along with the rosemary. Toss with 2 tablespoons of extra virgin Extra Virgin Olive Oil, some salt and freshly ground black pepper.
Place the chicken on top of the vegetables, breast-side-down, and drizzle with the remaining extra virgin Extra Virgin Olive Oil and the White Condimento of Modena. Season with salt and freshly ground. Roast in the oven for 40 minutes, checking after 20 minutes that there is enough liquid in the tin to stop the pan juices burning and adding a splash of boiling water if needed
Turn the chicken breast-side-up, give the vegetables a stir, spoon the juices over the chicken and season the breasts with some freshly ground black pepper. If the garlic is soft at this stage then remove it from the tin to prevent it burning. Return the chicken to the oven for 20 minutes or until the skin is crisp and golden and the chicken is completely cooked through (the legs should pull away easily from the carcass and there should be no bloody juices). Rest the chicken for 5 minutes.
Carve and serve the chicken with the roasted shallots and apples, squeeze the softened garlic out of its skin and add a few cloves to each plate then spoon over the roasting juices.