Description
A flavorful roasted whole chicken glazed with a tangy and sweet apple cider reduction, infused with fresh thyme, apples, and onions for a perfect fall-inspired main dish.
Ingredients
Scale
Main Ingredients
- 3 cups apple cider
- 1 whole chicken
- Salt and freshly ground black pepper, to taste
- 1 Granny Smith or Pink Lady apple, quartered
- 1 small sweet onion, quartered
- 8 sprigs fresh thyme
- 2 tablespoons butter, softened
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. Grease a wire rack and place it inside a roasting pan to allow for even roasting and air circulation.
- Reduce Apple Cider: In a small saucepan, bring 3 cups of apple cider to a boil. Let it simmer until it reduces down to about 1/2 cup, concentrating the flavors to use later for basting.
- Prepare Chicken: Rinse the whole chicken with cold water and pat it thoroughly dry using paper towels. This helps achieve crispy skin during roasting.
- Season Cavity: Sprinkle salt and freshly ground black pepper inside the chicken’s cavity for internal seasoning.
- Stuff Chicken: Fill the cavity with 2 quarters of the apple, 2 quarters of the onion, and all 8 sprigs of fresh thyme to infuse the meat with aromatic flavors.
- Butter and Season Outside: Rub the softened butter all over the outside of the chicken for richness and moisture. Season the outside generously with salt and pepper.
- Truss and Place: Tie the chicken legs together tightly with kitchen twine to ensure even cooking and shape retention. Place the chicken breast-side up on the prepared wire rack in the roasting pan.
- Roast Chicken: Place the chicken in the preheated oven and roast for 30 minutes at 450°F to start the browning process.
- Lower Temperature and Baste: Reduce the oven temperature to 350°F. Continue roasting the chicken, basting with the reduced apple cider glaze every 15 minutes, until the internal temperature reaches 165°F (about 30 to 45 minutes more). This keeps the chicken moist and flavorful.
- Optional Broil: If the skin isn’t browned or crisp enough, place the chicken under the broiler for 2 to 5 minutes watching carefully to avoid burning.
Notes
- Use a meat thermometer to ensure the chicken is thoroughly cooked but not overdone.
- Can substitute apple cider with fresh apple juice if preferred.
- Let the chicken rest for 10 minutes after roasting before carving to redistribute juices.
- Adjust seasoning according to taste; additional herbs like rosemary can be added for variation.
Nutrition
- Serving Size: 1/6 of roasted chicken with glaze
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
