Recipe from


by Mairlyn Smith


1 whole chicken (3 lb./1.4 kg)

1 bunch fresh thyme, divided

1 medium Royal Gala apple, scrubbed,
peel left on, cut into 8 wedges

3 tbsp. canola oil

½ tsp. iodized salt

1 tsp. freshly ground black pepper


Roasted chicken

Preheat oven to 425°F. Get a shallow roasting pan with a rack ready and waiting. Remove chicken giblets and neck. Remove any excess fat and pat to dry with a paper towel. Stuff the cavity of the chicken with 10 sprigs thyme and the apple wedges. Remove leaves from remaining thyme stems and chop to make 1 tbsp. thyme. In a small bowl mix together chopped thyme, oil, salt and pepper. Brush bottom of chicken with the mixture. Tuck wings under the chicken and place it breast-side-up on rack in the roasting pan. Brush remaining mixture under the breast skin and on the outside surface of the chicken. Roast the chicken for 1½ hours or until cooked through (chicken should reach an internal temperature of 185°F when a food thermometer is inserted into the breast or the deep thigh). Remove from roasting pan, cover with foil and let stand for 10 minutes. Carve. Serve. Remove and refrigerate any leftovers from the carcass within 1 hour.



Chicken quesadillas

Add cooked leftover chicken to your favourite cheese quesadilla recipe.

Chicken salad sandwiches

Finely chop leftover chicken and stir in low-fat mayonnaise, Dijon mustard,
diced celery and green onion for a great chicken salad sandwich.

Chicken fried rice

Add cooked leftover chicken to your favourite fried rice recipe.

Chicken noodle casserole

Instead of canned tuna, add cooked leftover chicken
to your favourite noodle casserole recipe.