In a heavy oven-safe pot, heat a little olive oil over high heat. Add the coarsely chopped onions and sauté for about 5 minutes until softened.

Next, add the chopped bacon and cider to the pot.

Take the whole chicken and stuff it with one apple cut in half. Place the chicken in the pot and season it generously with salt. Cover the pot with a lid.

Roast the chicken in a preheated oven at 170°C (340°F) for one hour.

While the chicken is roasting, peel and core two apples, and leave one unpeeled. Cut the apples into quarters.

After the hour has passed, add the apple quarters to the pot with the chicken. Allow them to cook with the chicken for a short time to gain some color.

When the chicken is nearly done, add the fresh rosemary and cream to the pot. Increase the oven temperature to 190°C (375°F) and roast for an additional 20 minutes until the sauce thickens.

Meanwhile, boil the baby potatoes in milk until they soften and absorb the milk. Once cooked, mash them with a fork to create a purée. Season with salt and pepper to taste.

To serve, place a generous spoonful of the potato purée on a plate alongside the chicken.