Apple Glazed Roast Chicken and Rice
Experience the perfect harmony of sweet and savory with this Apple Glazed Roast Chicken and Rice recipe, a comforting dish that's as elegant as it is flavorful. This show-stopping entrée features a whole chicken coated in a luscious glaze made from apple cider, unsweetened apple sauce, honey, and soy sauce, with hints of garlic, rosemary, and paprika for a beautifully caramelized finish. Paired with fluffy, buttery rice simmered in chicken stock and aromatics like onion and bay leaf, every bite exudes warmth and depth. Perfect for family dinners or special occasions, this recipe is an impressive yet approachable way to elevate your meal. Ready in under two hours, it’s both satisfying and simple, making it a must-try for lovers of roasted chicken recipes. Garnished with fresh parsley for a pop of color, this dish is sure to become a standout favorite at your table.
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Recipe Information
Ingredients
- 1 piece (4-5 lbs) whole chicken
- 1.5 cups apple cider
- 0.5 cup unsweetened apple sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 4 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 3 sprigs fresh rosemary
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups white rice
- 4 cups chicken stock
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 piece bay leaf
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it on a roasting rack in a roasting pan.
In a small bowl, whisk together the apple cider, apple sauce, honey, soy sauce, minced garlic, olive oil, paprika, salt, and black pepper. Set half of the mixture aside for later use.
Brush the remaining glaze generously over the chicken, ensuring it is well coated. Place the rosemary sprigs on top of and around the chicken.
Roast the chicken in the preheated oven for 70-80 minutes, basting every 20 minutes with the reserved glaze, until the internal temperature of the chicken reaches 165°F (74°C). If the skin is browning too quickly, tent it with aluminum foil.
While the chicken is roasting, prepare the rice. In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the rice to the saucepan and stir to coat it in the butter and onions. Cook for 1-2 minutes to toast the grains lightly.
Pour in the chicken stock, add the bay leaf, and stir. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is fully cooked and the liquid is absorbed. Remove the bay leaf before serving.
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the carved chicken over a bed of rice, and garnish with chopped parsley. Enjoy your Apple Glazed Roast Chicken and Rice!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 57.1 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
