For ➍-➏2-2.5 kg whole chicken, rinsed & patted dry
1 tbs brown sugar
2 ts sweet paprika
1 ts sea salt
½ ts ground black pepper
½ ts onion powder
½ ts rubbed sage
1 medium apple
1 lemon
Preheat oven to 190°C. Line a shallow roasting pan with foil.
Whisk together brown sugar, paprika, salt, pepper, onion powder and sage.
Cut the apple into quarters, remove core and seeds, then slice half of the apple into 0.5 cm slices. Squeeze the juice of half of the lemon over the apple slices.
Run your hand under the skin of the chicken over the breast meat and down to the thighs to loosen the skin from the meat.
Push the apple slices under the skin over the breast and legs. Reserve some apple and lemon for garnish. Cut remaining pieces of lemon and apple into large chunks and push into the cavity of the chicken. Tie legs together.
Sprinkle the spice mix evenly over the exterior of the chicken.
Place in the prepared roaster. Cook 60 to 90 m, until juices run clear.
Remove from oven, tent with foil, and let rest 20 m before cutting to serve.
Garnish with optional fresh apple and onion slices. Serve with oven-baked potatoes.
Read chicken cooking tip.
