You'll want to spatchcock/butterfly, and dry brine your chicken in salt for at least one hour before cooking, or up to 24 hours. I like to get my chicken salted when I get up in the morning so it is ready to go at dinner time. To butterfly the chicken, remove the backbone using kitchen shears. Next, salt both the inside and outside of the chicken. Then, place the chicken breast side up, spread out in a butterfly onto a sheet pan with a rack so that the skin can dry out.
When you are ready to roast the chicken, pre-heat the oven to 450 degrees.
Put the onion, carrot, celery, garlic, apples, and wine into the bottom of a large braiser, roasting pan, or dutch oven.
Mix the olive oil and Italian seasoning, then brush the seasoned oil all over the chicken, including the inside and skin.
Place the chicken breast-side up and butterflied on top of the veggies and apples in the braising pan. Roast until the breast registers 155-157 degrees. (I like to use this thermometer that tells me right on my phone when to take it out!)Take the chicken out of the oven and let the thermometer continue to rise until the chicken breast registers 165 degrees, when it is fully cooked (rest time should be about 15 minutes).
Serve your apple roasted chicken with sides of mashed potatoes or sweet potatoes, or other veggie sides of choice. The roasted carrots and apples in the braising pan are delicious to eat too!