Cider Roasted Chicken
Elevate your Sunday dinner with this irresistibly tender and flavorful Cider Roasted Chicken. This recipe combines the rich, savory goodness of a golden-roasted whole chicken with the subtle sweetness of apple cider for a unique autumn-inspired twist. Infused with a fragrant blend of fresh thyme, rosemary, and minced garlic, the chicken is roasted atop a bed of seasoned onions, carrots, and celery, ensuring it stays juicy and succulent. Regular basting with apple cider creates a beautifully caramelized skin while imparting a delectable depth of flavor. Perfectly complemented by the tender roasted vegetables and pan juices, this comforting dish is ideal for cozy family meals or special occasions. Quick to prepare yet impressive in presentation, this fall-inspired recipe is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 about 4-5 lbs Whole chicken
- 2 cups Apple cider
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh rosemary, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Unsalted butter, softened
- 1 Yellow onion, quartered
- 2 Carrots, peeled and cut into chunks
- 2 Celery stalks, cut into chunks
- 1 Lemon, halved
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and remove any giblets if present.
In a small bowl, mix together the olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper.
Rub the prepared olive oil and herb mixture all over the chicken, including under the skin and inside the cavity.
Spread the softened butter evenly over the skin of the chicken for extra flavor and golden crispiness.
Place the onion, carrots, celery, and lemon halves in the bottom of a roasting pan. Pour 1 cup of apple cider over the vegetables.
Position the chicken on top of the vegetables, breast-side up.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for about 90 minutes, basting every 20-30 minutes with the pan drippings and an additional 1 cup of apple cider for moisture and flavor.
Use a meat thermometer to check the internal temperature of the chicken. When the thickest part of the thigh reaches 165°F (74°C), the chicken is done.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted vegetables and the pan juices drizzled over the top for extra flavor.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 67.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2404 mg | 51% | |
*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.
