Ingredients (4 servings):
1 whole chicken (2 kg)
1 small apple, finely chopped
½ cup cranberries, chopped
1 tablespoon chopped fresh rosemary
2 cloves of garlic, minced
3 tablespoons extra virgin olive oil, divided
4 tablespoons butter
1½ pounds small red potatoes
salt and pepper
Preparation:
Preheat oven to 200 degrees.
Rinse the chicken and pat dry. Season liberally with salt and pepper on the outside and inside the cavities.
Mix the apples, cranberries, rosemary, garlic and 1 tablespoon of the olive oil in a small bowl.
Spoon the mixture into the cavities of the chicken.
Tie the legs together with kitchen twine and place in a 10 or 12 inch cast iron skillet or appropriate sized baking dish.
Drizzle the chicken with the remaining 2 tablespoons of olive oil.
Cut the butter into small pieces and dot on top of the chicken.
Place the skillet in the oven and roast for about 1,5-2 hours until the skin has turned golden brown and crispy, the potatoes start to shrivel and the internal temperature of the chicken is about 180 degrees.
1/2 hour before the end of the cooking, scatter the potatoes around the chicken in the skillet and place it into the oven.
Remove from the oven, let rest a few minutes before carving. Serve with accumulated juices from the bottom of the skillet.