Garlicky Roast Chicken with Apple and Quince Compote

With its seductively sweet fragrance and Arabic heritage, quince has a special place on the Spanish table, most notably as membrillo, the dark fruit paste usually eaten with cheese. Here the quince works magic with chicken, a combination that harks back to medieval Moorish-Spanish cuisine. If you’re serving a larger crowd, I recommend roasting two chickens. As some quince can be as bland as potatoes, choose carefully, making sure the fruit is deep yellow and very aromatic.