One-pot roasted chicken with chestnuts and crabapples is a simple and savory fall meal you’ll love. Serve the finished chestnuts whole or use them to make a delicious chestnut-crabapple mash!
Preheat oven to 400ºF (204ºC).
Score chestnuts then place in large bowl. Remove crabapple stems and bottoms, place in same bowl with chestnuts. Chop onions and carrots into large chunks, place in same bowl. Mince herbs and put 1 tbsp of both thyme and rosemary into same bowl. Add 1 1/2 tbsp extra virgin olive oil + 3/4 tsp salt to bowl, then mix all ingredients together. Seperate out chestnuts into seperate bowl from other ingredients.
Chop garlic and slice lemons. Blot chicken skin dry with paper towels, then place in center of baking dish. Coat skin with olive oil, then 1 tbsp each minced thyme and rosemary, then 3/4 tsp salt. Stuff chicken with lemon slices, garlic, and remaining herbs. Truss chicken.
Put crabapple/carrot/onion mixture around chicken in baking dish. Then place chestnuts around chicken, X-side down on top of veggie-crabapple mixture.
Loosely cover dish with aluminum foil then place in 400ºF (204ºC) pre-heated oven for 20 minutes. After 20 minutes, reduce heat to 350ºF (177ºC) then uncover dish and bake for another ~2 hours. Bake time may vary, so use a meat thermometer to verify breast temp reading of at least 165ºF (74ºC) to know it's done.
Remove from oven and let cool. Serve chestnuts whole as side dish medley OR use instructions in article to make crabapple-chestnut mash (our recommendation!).
One-pot roasted chicken with chestnuts and crabapples https://www.tyrantfarms.com/one-pot-roasted-chicken-with-chestnuts-and-crabapples/