I tried this recipe on the weekend .... it was good and a little different take on the usual roast chicken.

Apple Roast Chicken Serves 4 to 6

4 apples, quartered and cored (any variety will do)
2 onions, peeled (quartered or chopped, whichever you prefer)
2 whole garlic bulbs, cloves peeled (leave whole or rough chop)
1 or 2 sprigs fresh rosemary
Sprinkle or two of sea salt, freshly ground pepper
½ cup apple cider
4-pound whole roasting chicken
2 green onions, sliced thin

1. Preheat oven to 350 F

2. Toss apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken. Season chicken well with salt, pepper, and rest it on top of the apple mixture. Pour in the cider.

3. Roast until an instant-read meat thermometer inserted in the thickest part of one of the thighs reads 180 F, about 20 minutes per pound.

4. Remove chicken from the pan, slice and pull meat from the carcass and toss with the apple pan stew.
Sprinkle stew with sliced green onions and serve directly out of the pan.
Variation: For a more upscale presentation, you may also slice the chicken and arrange it on a serving platter with the apple pan sauce served on the side.

That sounds good..