Roasted Chicken with Apples and Herbs
You can make the centerpiece of your holiday feast look as incredible as it tastes. This golden-skinned bird is roasted with apples and shallots, which make a beautiful, no-effort garnish for the serving platter. For another serving option, carve the chicken in advance, finely chop the apple/shallot mixture, and serve it in a pretty cut-glass bowl as a condiment alongside your favorite holiday side dishes. To get the best color on the skin, make sure the chicken is completely dry before roasting. After patting it with paper towels, the chicken will dry even further if you leave it out, uncovered, at room temperature for about 30 minutes. After stuffing the cavity, you must tuck the wings under and tie the legs together. This keeps the bird nice and compact and allows for even cooking, browning, and overall goodness of the roasted chicken. If you do not tuck and tie, you run the risk of an unevenly cooked chicken.
