Apple roast chicken

1. Preheat oven to 350F (180C)
Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
Season chicken well with salt and pepper and it on top of the apple mixture.
Pour in cider. Roast chicken until a meat thermometer inserted in the thickest part of the thighs reads 180F (82C), about 20 min/lb.
As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat from the carcass and toss with the apple pan stew.
Sprinkle with the sliced green onions and serve directly out of the pan.