Description
This Apple Cider Glazed Roasted Chicken is a succulent whole chicken roasted to perfection with a flavorful glaze made from reduced apple cider. Infused with fresh thyme, sweet onions, and tart apple quarters inside the cavity, the chicken is basted throughout roasting to achieve a golden, caramelized skin and juicy interior. Perfect for a comforting, aromatic main dish with a touch of autumn-inspired sweetness.
Ingredients
Scale
Chicken and Aromatics
- 1 whole chicken
- 1 Granny Smith or Pink Lady apple, quartered
- 1 small sweet onion, quartered
- 8 sprigs fresh thyme
Glaze and Seasoning
- 3 cups apple cider
- 2 tablespoons butter, softened
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Grease a wire rack and set it inside a roasting pan to allow even heat circulation and prevent the chicken from sitting in its juices.
- Reduce Apple Cider: Pour the 3 cups of apple cider into a small saucepan and bring to a boil over medium-high heat. Allow it to boil until it reduces down to about 1/2 cup, concentrating the flavors into a rich glaze.
- Prepare Chicken: Rinse the whole chicken under cold water and pat it dry thoroughly with paper towels, which helps achieve crispy skin when roasting.
- Season Cavity: Sprinkle salt and freshly ground black pepper inside the chicken cavity evenly for base seasoning.
- Stuff Chicken: Place 2 quarters of apple, 2 quarters of onion, and all 8 sprigs of fresh thyme inside the cavity to infuse the chicken with aromatic flavors during roasting.
- Butter and Season Exterior: Rub the softened butter all over the outside of the chicken. Generously season the outside with salt and freshly ground black pepper to enhance flavor and create a golden crust.
- Truss and Place Chicken: Tie the chicken legs together with kitchen twine to ensure even cooking and maintain shape. Place the chicken breast-side up on the prepared wire rack within the roasting pan.
- Initial High-Heat Roast: Put the roasting pan with the chicken into the preheated oven and roast at 450°F (232°C) for 30 minutes to start crisping the skin and browning the exterior.
- Reduce Temperature and Baste: Lower the oven temperature to 350°F (177°C). Continue roasting the chicken for an additional 30 to 45 minutes, basting the chicken every 15 minutes with the reduced apple cider glaze. This adds moisture and a sweet, tangy flavor.
- Check Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) in the thickest part (usually the thigh), indicating it is safely cooked through.
- Broil for Extra Crispiness: If the skin is not browned or crisp enough to your liking, switch the oven to broil and broil the chicken for 2 to 5 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This helps retain juices and makes carving easier.
Notes
- Use a meat thermometer for accurate doneness checking to avoid overcooking or undercooking.
- To avoid burns during broiling, keep an eye on the chicken as it can brown quickly.
- Use twine to truss the chicken for even cooking and better presentation.
- Save leftover glaze to serve as a sauce, gently reheated.
- For deeper apple flavor, apples can be placed around the roasting pan as well.
Nutrition
- Serving Size: 1/6 of a whole chicken
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
