1 (5 pound) whole chicken, clean and remove insides
2 medium onions
3 apples; peeled, cored, and chopped (I chose Braeburn apples, they are crisp and have the best flavor)
1 cup of fresh whole cranberries
3/4 cup of salted butter, softened
2 tablespoons of fresh rosemary, minced
1 tablespoon of fresh sage, minced
3 cloves of garlic, minced
salt and pepper to taste
1. Preheat oven to 350 degrees and place cleaned chicken on rack in roasting pan
2. In large mixing bowl combine apples, onions, and cranberries
6. Place 1/2 of the apple-onion mixture in the cavity of the bird and the remaining amount at the bottom of the pan.
6. Bake uncovered for 1 hour and 15 minutes and baste the chicken with the drippings every 30 minutes. If it starts to brown to quickly cover with tin foil. Make sure the inside of the bird reaches 180 degrees (test multiple spots).