Whole Chicken	kg
Olive Oil	tbsp
White Wine	ml
Apple Sauce	tbsp
Apple
Potatoes	g
Red Onion
Garlic Clove
Leaves of Fresh Sage
Salt & Pepper to taste

1. Preheat the oven to 180°C.
2. In a small bowl, whisk together olive oil, apple sauce, salt and pepper.
3. Rub the whole chicken with the prepared mixture until evenly coated. Set aside.
4. Place apple slices, onions, and sage leaves in the Dutch oven or ovenproof form with a topper, drizzle over some olive oil and put it in the oven for few minutes, add the potatoes and garlic, then place the chicken in skillet on top.
5. Every 15 minutes uncover the chicken and brush it with the juice from the bottom.
6. After about 50 minutes, uncover the chicken and roast it for few minutes more – be careful not to burn.
7. Check the temperature. If the temperature has reached 75ºC in the thickest part of the thigh, take it out. If it's not, baste it one more time, and continue to cook with the topper closed. Check every 10 minutes until it reaches 75 ºC and juice runs clear out of the thigh.
8. Once you take it out of the oven, take the chicken and set aside on a cutting board and cover it with aluminium foil.
9. Place the skillet with apples and potatoes on the stove over high heat. When it starts simmering, pour in the wine and glaze it. Lower down the heat and cook until all liquids disappear, and your potatoes are shiny.
10. In the meantime, cut the chicken and serve it all together.

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