Video Transcript

So, I'm going to set my chicken into the center of a Pyrex dish, this is a 13 x 11. I've got an apple peeled here and I'm gong to core it. I love these things. This was a Williams Sonoma present for me and it's so cool. It automatically cores my apples, I love it. And I want to cut this apple. I'm going to cut it in half, take this little piece off here and this little piece off here. And I want to do a half and then some nice wedges like that. Because these are going to roast up really nice. I'm just going to put these around my roasted chicken. Now, let's do this apple right here. And let's give this a cut in half. These are just going to add some really nice flavor. Get some core out of there. And don't worry if you've a seed in there, it's not a big deal. Don't worry about the size, they're going to cook down. Grab a couple of shallots. I'm just going to slice these and I want these to be very rustic. I'm taking off the head and the tail, removing my skins. Generally, you'll see a double head in the shallot. I'm just going to pull that open, slip that right in there. Pull this guy open. He's a little bit bigger. I want to give him a cut in half. A little more room. And we've got one more here. This guy we're not going to use. This guy's been sitting around a little too long. We only need those two shallots in there. And I'm just going to cut these in quarters, we've got a shallot in there it's going to give us a nice little bit of flavor. And I've got some garlic heads. This is an entire garlic glove. These are really cool. Trader Joe's has these. I love Trader Joe's, they're my favorites. And I can just peel the skin off. Now, you could actually leave the skin on, it really wouldn't matter, because we're going to take these out. But, you know, sometimes I like to eat the garlic when it's been roasted, so I like the skin off, then I can just indulge in the succulence of the roasted garlic. So, we've got one, two. Head off, cut that in half. And I find this garlic is a little milder than regular garlic, which is kind of nice too. Take the skin off here. I'm going to put this over here. And this side over here. And I have a little bit of sauce left over from my last apple puree that I did, so I'm going to put this around my chicken, along with a little bit of chicken stock, because it's also going to keep it moist. Not a lot, just a little bit. And into the 400 degree oven it's going to go. And we're ready. Oh, before we put it into 400 degree oven, again a little bit of salt and pepper on the apples and on the garlic, couldn't hurt. Little seasonings always nice. And then into our 400 degree oven. Beautiful. And it's time to clean.