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Apple Cider Glazed Roast Chicken Recipe

5 from 83 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Apple Cider Glazed Roasted Chicken recipe features a whole chicken roasted to juicy perfection with a flavorful glaze made from reduced apple cider. Infused with fresh thyme, sweet onion, and tart apple quarters, this dish offers a beautiful balance of savory and slightly sweet flavors, with crisped skin and tender meat inside.

Ingredients

Scale

For the Chicken

  • 1 whole chicken
  • Salt and freshly ground black pepper, to taste
  • 8 sprigs fresh thyme
  • 2 tablespoons butter, softened
  • Kitchen twine

For the Stuffing

  • 1 Granny Smith or Pink Lady apple, quartered
  • 1 small sweet onion, quartered

For the Glaze

  • 3 cups apple cider

Instructions

  1. Preheat Oven: 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.
  2. 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.
  3. Prepare the 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.
  4. Stuff the Chicken: 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.
  5. Season and Butter: 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.
  6. Truss the Chicken: Use kitchen twine to tie the legs of the chicken together, which helps the bird roast evenly and maintain its shape.
  7. Roast at High Heat: 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.
  8. Roast at Reduced Heat with Basting: 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.
  9. 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.
  10. 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

  • Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
  • Tie the legs securely but not too tight to avoid tearing the skin.
  • You can use leftover reduced apple cider as a drizzle over the carved chicken for extra flavor.
  • Adjust basting frequency depending on how much glaze you have left.
  • Make sure to pat the chicken very dry initially to help the skin crisp up nicely.

Nutrition

  • Serving Size: 1/6 of roasted chicken
  • Calories: 320
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/apple-cider-glazed-roast-chicken-recipe/