1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cayenne pepper
1 small to medium onion, quartered
1 Granny Smith apple, cut into 4 pieces
1 cup dry white wine, your choice1 cup apple juice
- Preheat the oven to 350 degrees F. Rinse the Smart Chicken inside and out and pat dry. Remove any excess fat around the cavity and neck. Carefully loosen the skin from the breast and place 4 sage leaves on each side of the breast between the skin and meat. Place 2 sage leaves under the skin where the breast meets the thigh, on each side.
- Combine the salt, black pepper, cinnamon, allspice, and cayenne pepper in a small bowl and stir to mix. With a pastry brush, brush olive oil on Smart Chicken. Rub the Smart Chicken all over with the spice mixture to coat evenly. Stuff the Smart Chicken cavity with half the onion and half the apple. If you want you can tie the legs together using kitchen twine.
- Place the Smart Chicken breast-side up in a shallow roasting or baking pan. Pour the wine and apple juice in the bottom of the roasting pan and add the remaining onion and apple to the bottom of the roasting pan. Place the pan on the center rack of the oven and roast for about 1 hour 30 minutes, basting every 20 minutes with the pan juices, until the Smart Chicken is golden brown and the internal temperature in the thickest part of the thigh registers 165 degrees F.
- Transfer the roasted Smart Chicken to a cutting board, loosely cover with aluminum foil, and let rest for 10 to 15 minutes before carving. Serve warm with the pan juices poured over the top.