Apple Cider Roasted Whole Chicken
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Is there anything more comforting than the scent of warm, roasted chicken wafting through the kitchen? This Apple Cider Roasted Whole Chicken is a wonderful way to celebrate the end of autumn and welcoming winter with seasonal flavors. Infused with the sweet, tangy flavors of apple cider, fresh rosemary, and autumnal spices this dish is the perfect centerpiece for a cozy dinner of holiday meal.
A Seasonal Twist on a Classic Roast:
Roasting a whole chicken is a classic way to serve dinner, beloved for its simplicity and ease. The addition of apple cider adds a touch of fall or winter to this time-honored dish, reminding you of the flavors of orchard harvests and crisp autumn days. This recipe celebrates the season by pairing the chicken with deliciously preserved apples, onions, rosemary creating a harmony of flavors that are inviting and tasty.
Why You’ll Love This Recipe:
Seasonal Flavors. The apple cider marinade gives the chicken an overall sweet and savory flavor that pairs beautifully with hearty side dishes like mashed potatoes.
Juicy and Tender. My techniques for roasting a whole chicken leave your bird juicy and tender with crispy golden skin.
Simple Yet Elegant. This dish is incredibly easy, making it a perfect weeknight meal. But it’s also beautiful enough to serve for a more formal gathering.
One-Pan Meal. This recipe roasts beautifully in a dutch oven without creating too much mess for after dinner clean-up!
Gathering Ingredients:
Whole Chicken. You will want a 3 to 4 lb (1.36 to 1.81 kg) whole chicken, with the neck and giblets. This will help flavor the drippings!
Salt and Pepper.
Spices. You will need garlic powder, onion powder, ground rosemary, and ground thyme for the dry rub.
Shallots. If you do not have shallots, small yellow or white onions will work!
Garlic. You will need an entire head of garlic, left whole.
Butter.
Fresh Rosemary. If you do not have fresh rosemary, you can omit this ingredient.
Apple Cider. Apple juice may also be used if apple cider is not available.
Honey. If you do not have honey, maple syrup or brown sugar can be substituted.
Apple. Any apple variety works for this recipe, just make sure that it is one you enjoy!
How to Make Apple Cider Roasted Chicken:
Step One: Pat the chicken dry with paper towels, making sure that it is as dry as possible. In a small dish, whisk together the salt, pepper, garlic powder, onion powder, ground rosemary, and ground thyme. Rub this all over the chicken, including inside of the cavity and under the skin. Be gentle while separating the thin membrane under the skin from the breast meat so as not to accidentally rip the skin. Place the shallot with the skin left on, the whole head of garlic, and the fresh rosemary sprigs into the cavity of the chicken. Break the wing tips to face towards the chicken and tuck the wings underneath the back of the bird. With a piece of kitchen twine, truss the chicken by tying the legs together.
Step Two: Remove the dutch oven the from oven and add the sliced shallot to the bottom of the pan along with the neck and giblets from the chicken. Lay the chicken over the shallots with the breast-side facing up. Brush the chicken all over with the melted butter, reserving a bit for the end of roasting. To the bottom of pan, add about 1/2 cup (120 ml) of water.
Step Three: Roast the chicken, uncovered, for 30 minutes. While the chicken is roasting, make the apple cider marinade. In a small saucepan, melt the 2 tablespoons (28 g) of butter. Once melted, whisk in the flour to make a roux, toasting it for about 1 to 2 minutes or until it is a nice golden brown and smells nutty. Pour in the apple cider, a little at a time, whisking as your pour. Continually bring the apple cider to a boil before adding more, so that it has a chance to thicken gradually. Once thickened, about 3 to 4 minutes, whisk in the honey. Remove the pan from heat.
Step Four: After the 30 minute period is up, remove the chicken from the oven. Drizzle about 1/2 of the apple cider marinade over the chicken, brushing it into any nooks and crevices that weren't touched. Lay the apple slices around the chicken in the bottom of the pan. Cover the dutch oven with the lid and continue to roast the chicken for another 30 to 40 minutes, depending on the size of your bird.
Step Five: Remove the lid from the dutch oven and continue to roast the chicken for a further 5 to 10 minutes to crisp the skin, or until it reaches an internal temperature of 165° F (74° C). Watch the chicken carefully to make sure that the skin isn't burning from the caramelized sugar.
Step Six: Once the chicken has finished roasting, remove it from the oven and drizzle the remaining apple cider marinade over the top. Cover the pot or tent with foil for 30 minutes to let it rest.
Tips for Perfect Roasted Chicken:
Dry the Skin. Ensure the chicken is completely dry before seasoning it with the dry rub, as this helps with crisping the skin in the oven. My other pro tip is rub the seasoning under the skin on the chicken to really flavor the meat.
Baste the Chicken. Regularly basting your chicken with butter and pan drippings keeps the chicken moist and juicy as well as infusing it with flavor.
Use Fresh Herbs. Fresh herbs add a lot of aroma and earthiness to your meat, both in the rub and for stuffing the cavity.
Let the Chicken Rest. After roasting, cover the pot or tent the chicken with foil. This helps redistribute the juices and leave the inside of the chicken moist and flavorful.
Serving Suggestions:
Pair this Apple Cider Roasted Chicken with mashed potatoes, roasted root vegetables, and a warm winter salad for a well-rounded meal. I love it with a side of crusty bread, especially for dunking into the apple cider juices! For a festive touch, serve with a glass or warm mulled cider or red wine.
Final Thoughts:
This Apple Cider Roasted Whole Chicken is a beautiful meal to serve as a weeknight dinner recipe or at a holiday gathering. The smell alone is a comfort as it roasts in your oven! You will love this dish to savor on cozy winter nights or to share with loved ones during the holidays. This is one of my favorite cozy winter dinner recipes!
xoxo Kayla
Apple Cider Roasted Whole Chicken
Ingredients
- 3 to 4 lb (1.36 to 1.81 kg) whole chicken, with neck and giblets
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp ground rosemary
- 1/2 tsp ground thyme
- 2 shallots, leave one whole with the skin on and thinly slice the other
- 1 head of garlic, skin on
- 1/4 cup (60 ml) melted salted butter
- 4 fresh rosemary sprigs, plus more for serving
- 2 tbsp (28 g) salted butter
- 2 tbsp (28 g) all-purpose flour
- 2 cups (480 ml) apple cider
- 1/2 cup (120 ml) honey
- 1 large apple, sliced thinly
Instructions
- Preheat the oven to 425° F (218° C). Place a 5 quart or larger dutch oven into the oven to preheat for about 20 to 30 minutes.
- While the dutch oven is preheating, prepare the chicken. Pat the chicken dry with paper towels, making sure that it is as dry as possible.
- In a small dish, whisk together the salt, pepper, garlic powder, onion powder, ground rosemary, and ground thyme. Rub this all over the chicken, including inside of the cavity and under the skin. Be gentle while separating the thin membrane under the skin from the breast meat so as not to accidentally rip the skin. Place the shallot with the skin left on, the whole head of garlic, and the fresh rosemary sprigs into the cavity of the chicken. Break the wing tips to face towards the chicken and tuck the wings underneath the back of the bird. With a piece of kitchen twine, truss the chicken by tying the legs together.
- Remove the dutch oven the from oven and add the sliced shallot to the bottom of the pan along with the neck and giblets from the chicken. Lay the chicken over the shallots with the breast-side facing up. Brush the chicken all over with the melted butter, reserving a bit for the end of roasting. To the bottom of pan, add about 1/2 cup (120 ml) of water.
- Roast the chicken, uncovered, for 30 minutes. While the chicken is roasting, make the apple cider marinade. In a small saucepan, melt the 2 tablespoons (28 g) of butter. Once melted, whisk in the flour to make a roux, toasting it for about 1 to 2 minutes or until it is a nice golden brown and smells nutty.
- Pour in the apple cider, a little at a time, whisking as your pour. Continually bring the apple cider to a boil before adding more, so that it has a chance to thicken gradually. Once thickened, about 3 to 4 minutes, whisk in the honey. Remove the pan from heat.
- After the 30 minute period is up, remove the chicken from the oven. Drizzle about 1/2 of the apple cider marinade over the chicken, brushing it into any nooks and crevices that weren't touched. Lay the apple slices around the chicken in the bottom of the pan. Cover the dutch oven with the lid and continue to roast the chicken for another 30 to 40 minutes, depending on the size of your bird.
- Remove the lid from the dutch oven and continue to roast the chicken for a further 5 to 10 minutes to crisp the skin, or until it reaches an internal temperature of 165° F (74° C). Watch the chicken carefully to make sure that the skin isn't burning from the caramelized sugar.
- Once the chicken has finished roasting, remove it from the oven and drizzle the remaining apple cider marinade over the top. Cover the pot or tent with foil for 30 minutes to let it rest.
- Slice and serve the chicken hot with sprigs of fresh rosemary.
Notes
*If you do not have a dutch oven, you can easily make this chicken in a roasting pan. Use tin foil as a lid to cover the chicken during roasting and resting time.
Nutrition Facts
Calories
541Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
