Description
This Apple Cider Glazed Roast Chicken is a flavorful and juicy roast chicken recipe enhanced with a sweet and tangy apple cider glaze. The chicken is infused with fresh thyme, apples, and onion, then roasted to perfection with a crispy golden skin, making it an ideal family dinner or special occasion dish.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken
- Salt and freshly ground black pepper, to taste
- 8 sprigs fresh thyme
- 2 tablespoons butter, softened
- Kitchen twine
Stuffing and Glaze
- 1 Granny Smith or Pink Lady apple, quartered
- 1 small sweet onion, quartered
- 3 cups apple cider
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 450 degrees Fahrenheit. Grease a wire rack and place it inside a roasting pan to ensure even cooking and allow air circulation underneath the chicken.
- Reduce Apple Cider: Pour the 3 cups of apple cider into a small saucepan and bring it to a boil over medium-high heat. Let it simmer and reduce until it thickens to about 1/2 cup, which will be used as a glaze.
- Prepare Chicken: Rinse the whole chicken thoroughly with cold water and pat dry with paper towels to ensure crispy skin. Season the inside cavity generously with salt and black pepper.
- Stuff Chicken Cavity: Place 2 apple quarters, 2 onion quarters, and all 8 sprigs of fresh thyme inside the chicken cavity to infuse aromatic flavors into the meat during roasting.
- Season Exterior: Rub the softened butter evenly all over the outside of the chicken. Season the exterior well with salt and black pepper for flavor and a golden crust.
- Tie Legs: Use kitchen twine to tie the legs of the chicken together, which helps the bird roast evenly and maintain its shape.
- Initial Roasting: Place the chicken on the prepared wire rack inside the roasting pan and bake in the preheated oven at 450 degrees Fahrenheit for 30 minutes to start crisping up the skin.
- Roast with Glazing: Lower the oven temperature to 350 degrees Fahrenheit. Continue roasting the chicken for an additional 30 to 45 minutes, basting the bird with the reduced apple cider glaze every 15 minutes. Cook until the internal temperature reaches 165 degrees Fahrenheit for safe and juicy chicken.
- Broil for Crispiness: If you desire extra crisp and browned skin, switch the oven to broil and cook the chicken for 2 to 5 minutes more, carefully watching to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute for moist, tender meat.
Notes
- Using kitchen twine to tie the legs helps the chicken cook evenly and hold shape.
- Patting the chicken dry is essential for a crispy skin.
- Be sure to baste regularly with the glaze for extra flavor and moisture.
- Resting the chicken after roasting ensures juicier meat.
- Use a meat thermometer to ensure internal temperature reaches 165°F for safety.
