Roasted Whole Chicken with Apples and Sausage

Year Round Fresh pg 194 8 servings
2 (5 oz) links Italian turkey sausage
1/4 c chopped fresh flat-leaf parsley
1 T fresh thyme leaves, chopped
2 garlic cloves, minced
1 t salt
3/4 t black pepper
1 (3 1/2 lb) whole chicken
4 apples, quartered
1 lg red onion, cut through root end into 8 wedges
1 1/2 c apple cider

1. Preheat oven to 425. Spray large roasting pan with nonstick spray.
2. Prick sausage all over with fork and transfer to medium skillet. Add enough cold water to cover and bring to boil. Reduce heat and simmer until sausage is firm, about 5 minutes. Drain, cool slightly, and cut into 1/2" slices.
3. Combine parsley, thyme, garlic, garlic, 3/4 t salt, and 1/2 t pepper in small bowl. Place chicken breast side down on cutting board. Using kitchen shears or knife, cut through ribs on each side of backbone and discard. Turn chicken over and use your hands to flatten chicken. Gently lift skin from chicken and spread herb mixture evenly under skin. Place chicken in center of prepared pan. Tuck wing tips under chicken.
4. Scatter apples, onion, ad sausage around chicken. Sprinkle apple mixture with remaining 1/4 salt and 1/4 t pepper. Lightly spray with nonstick spray. Roast until instant-read thermometer inserted into thigh reads 165, 50-55 minutes, stirring apple mixture once halfway through roasting time.
5. Transfer chicken and apple mixture to platter and cover to keep warm, Strain pan juices into measuring cup. Add cider to roasting pan and set over 2 burners. Bring to boil over high hear, scraping browned bits from bottom of pan. Cook, stirring occasionally, until cider is reduced by half, about 6 minutes. Strain cider mixture into measuring cup and skim off visible fat. Carve chicken into 8 pieces and serve with apple mixture and sauce. Remove skin before eating chicken. 1 piece chicken with 1/2 c apple mixture and about 2 T sauce.