Rosemary & Apple Roasted Chicken
A 3-4 lb whole chicken broken into large pieces, or you may use the mixture of chicken legs and breasts.
1/4 cup of coconut oil or avocado oil
1/4 cup of balsamic vinegar
1.5 teaspoons of black pepper
4 green apples, diced
2 carrots: diced
4 sprigs of fresh rosemary, cut into smaller pieces, toss the stems
In a medium bowl, whisk together melted oil, vinegar, salt, and pepper.
Place chicken in a 1-gallon freezer bag. Add apples, carrots and rosemary. Pour the sauce made from step 1 into the freezer bag.
Squeeze out all the air and seal the bag. Gently coat the chicken pieces with the sauces by rubbing the pieces from outside of the freezer bag. Marinate the chicken overnight or for a few hours.
Preheat the oven to 350 degrees. place chicken and apples on a parchment lined sheet pan. Bake for 1 hour or until chicken skin is golden and the pieces are cooked through. (Smaller pieces of chicken cook faster.)