Description
This Apple Cider Glazed Roasted Chicken recipe features tender, juicy chicken infused with the sweet and tangy flavors of apple cider reduction. The chicken is roasted to perfection with aromatic herbs, apples, and onions, then basted with a rich apple cider glaze that creates a beautifully caramelized and flavorful skin. Perfect for an elegant dinner or a cozy family meal.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter, softened
Filling
- 1 Granny Smith or Pink Lady apple, quartered
- 1 small sweet onion, quartered
- 8 sprigs fresh thyme
Glaze
- 3 cups apple cider
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 450°F (232°C). Grease a wire rack and place it inside a roasting pan to ensure even cooking and to catch drippings.
- Reduce Apple Cider: In a small saucepan, bring the 3 cups of apple cider to a rolling boil. Let it simmer and reduce until it thickens and measures about 1/2 cup. This concentrated glaze will be used to baste the chicken.
- Prepare Chicken: Rinse the whole chicken under cold water and pat it completely dry with paper towels. This helps achieve crispy skin when roasting.
- Season the Cavity: Generously sprinkle the inside cavity of the chicken with salt and freshly ground black pepper for added flavor.
- Stuff the Chicken: Place 2 quarters of the apple, 2 quarters of the onion, and four sprigs of fresh thyme inside the chicken cavity, infusing it with aromatic flavors as it roasts.
- Butter and Season the Exterior: Rub the softened butter all over the outside of the chicken. Then season the exterior with salt and freshly ground black pepper to taste, which will help the skin crisp and brown.
- Truss the Chicken: Tie the chicken legs together securely with kitchen twine to ensure even cooking and retain its shape.
- Roast at High Heat: Place the chicken on the prepared wire rack inside the roasting pan. Roast in the preheated 450°F oven for 30 minutes to develop a golden skin.
- Lower Temperature and Baste: Reduce the oven temperature to 350°F (177°C). Every 15 minutes, baste the chicken generously with the reduced apple cider glaze. Continue roasting until the internal temperature at the thickest part of the thigh reaches 165°F (74°C), which should take about 30 to 45 minutes.
- Broil for Crispiness: If the skin hasn’t browned enough by the end of cooking, place the chicken under the broiler for 2 to 5 minutes, watching carefully so it doesn’t burn.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.
Notes
- Use a meat thermometer to accurately check for doneness, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Trussing the chicken helps it cook evenly and maintain a beautiful shape.
- Feel free to substitute fresh thyme with rosemary or sage for a different herbal note.
- The apple cider reduction can be prepared ahead of time and refrigerated for convenience.
- If you want an extra glossy glaze, you can brush the chicken one last time right before serving.
- Resting the chicken after roasting is key to juicy meat.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
