Skillet Roasted Apple Stuffed Chicken and Herbed Carrots

Skillet Roasted Apple Stuffed Chicken and Herbed Carrots

Pin It    



1 4-5 lb. Fresh Chicken, giblets removed, cleaned and patted dry (if the chicken is not dry it will steam rather than roast)
3 tablespoons butter, room temperature
Kosher salt
Pepper, freshly ground
1 garlic head, cut in half
3 Red Delicious apples, 1 cut in half and 2 cored and sliced
2 sprigs of rosemary
4 carrots, peeled and slice
2 sprigs of thyme


Place chicken in a large cast iron skillet. Truss legs together. Rub entire outside of chicken with butter. Liberally sprinkle with salt and pepper (on the outside of the bird and the cavity). Stuff cavity with garlic, apple halves and rosemary.

Place in oven.

Halfway through the cooking time, add the carrots, apples and thyme and continue cooking an additional 30 minutes.

Allow to rest 10-15 minutes before serving.

Serve warm with Apple Gravy.

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Easy

from The Deen Bros "Good Cooking" Magazine

Print this Recipe

Follow the Deen Brothers Here
Follow Bobby Deen Here
Follow Jamie Deen Here

Last week I asked 20 questions, and now I’ve got some answers for you!


While Bobby is busy on his book tour, take a minute to meet his wife, Claudia, and listen to her newest podcast.


Explore the Deen Bros Interactive Map for cool places, recipes, pictures, and more!

Jamie Deen’s Good Food


Bobby’s Everyday Eats


All content © 2010 Deen Bros Enterprises