Roast Chicken with Savoury Apple Mash

3 to 4 (1lb before coring) quartered and cored apples
2 (1 lb before coring) peeled and quartered onions
½ to 1 whole head garlic, cloves peeled
2 sprigs fresh rosemary
2 sprigs thyme
1 tsp rosemary powder
1 generous pinch of salt and pepper
½ cup apple cider vinegar
4 lbs whole chicken
¼ cup (2oz/58gr) butter

1. Preheat the oven to 400°F.
2. Toss the apples, onions, garlic, rosemary and thyme together in a roasting pan large enough to hold the chicken. Pour in the cider vinegar. 
3. Season chicken well with salt, pepper and rosemary powder and rest it on top of the apple mixture, on its left side. Put the butter as a block on top of the chicken and put in the oven; roast for 15 minutes and turn onto its back; roast another 15 minutes and turn onto its right side; Turn onto its breast and roast 30 minutes; turn onto its back and roast until the skin browns and the internal temperature of the breast is 165°F, about another 10 minutes.
4. Let the chicken rest about 10 minutes. Meanwhile, scoop out the apple, onion and garlic, leaving the juices behind to serve separately. Either use the coarse setting on a food mill or mash roughly, to push down the skins and herb stems and push up the delicious savoury/sweet apple and onion garlic and drippings blend. Scoop up the top part and discard the skins. Carve the bird, spoon some of the broth over it, and serve with the mashed apple mixture.