Step 1

Pre-heat the oven to 375°F and remove all but the bottom rack of the oven.

Step 2

Combine the olive oil, sage, salt and black pepper.

Step 3

Fill the cavity of the vertical roaster with the apple cider and a few sprigs of thyme. Place the chicken on the vertical roaster stand, over the cavity. Brush the chicken all over with the spice mixture, brushing the breast, back, legs, as well as between the thigh and breast and under the wings.

Step 4

Transfer the chicken to the 375°F oven for 50 minutes.

Step 5

Toss the apples and shallots with the melted butter and arrange the apples, shallots and remaining thyme sprigs around the roaster. Return the roaster to the oven and roast for another 40 minutes, until the chicken reaches the internal temperature of 165°F in the thickest part of the thigh and breast.

Step 6

Remove the roaster from the oven and transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before carving. Serve the carved chicken with the roasted apples and shallots and garnish with leaves of sage and sprigs of thyme.