Serves 4–6 / My sister-in-law Margie makes this chicken for Friday night Shabbat dinners and Sunday night family get-togethers. For a complete meal, roast chunks of butternut squash and small, quartered potatoes alongside the chicken.
1 roasting chicken, 4–5 pounds
1 small apple
1 small onion, peeled
3 tablespoons canola oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons coarse garlic granules
Rosemary sprigs, for garnish
1. Preheat oven to 375º. Rinse chicken and pat dry. Place chicken on a rack in a 9x13-inch roasting pan. Quarter the apple and onion and place chunks in chicken cavity.
2. Stir oil, paprika, cumin, salt, pepper, and garlic granules in a small bowl to form a paste. Rub paste all over chicken. Roast chicken for 60–90 minutes, or until juices run clear when thigh is pierced with a knife. Transfer to a serving platter and let rest for 15 minutes before carving. Garnish with rosemary sprigs.
PER SERVING: 310 cal, 37% fat cal, 13g fat, 2g sat fat, 126mg chol, 39g protein, 8g carb, 2g fiber, 497mg sodium
