Description
A succulent and flavorful roasted whole chicken glazed with a sweet and tangy apple cider reduction. Infused with fresh thyme, onions, and apples for a comforting and aromatic meal perfect for any occasion.
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
- Prepare the Oven and Rack: Preheat your oven to 450 degrees Fahrenheit. Grease a wire rack and place it inside a roasting pan to ensure the chicken cooks evenly and the drippings are collected.
- Reduce Apple Cider: Bring the 3 cups of apple cider to a boil in a small saucepan, then simmer until it’s reduced to about 1/2 cup. This concentrated glaze will be used to baste the chicken during roasting.
- Prepare the Chicken: Rinse the chicken thoroughly with cold water and pat it dry using paper towels. This ensures crispy skin when roasted.
- Season the Cavity: Season the inside of the chicken cavity with salt and freshly ground black pepper to enhance flavor from the inside out.
- Stuff the Chicken: Stuff the cavity with 2 quarters of the apple, 2 quarters of the onion, and all 8 sprigs of fresh thyme to impart aromatic flavors during roasting.
- Butter and Season the Skin: Rub the softened butter all over the outside of the chicken. Season the skin generously with salt and pepper to promote browning and flavor.
- Truss and Position: Tie the chicken legs together using kitchen twine to ensure even cooking. Place the chicken breast side up on the prepared wire rack inside the roasting pan.
- Initial Roasting: Roast the chicken in the preheated oven at 450 degrees Fahrenheit for 30 minutes to start crisping the skin.
- Lower Temperature and Baste: Reduce the oven temperature to 350 degrees Fahrenheit. Continue roasting the chicken, basting it every 15 minutes with the reduced apple cider glaze to keep it moist and flavorful. Roast until the internal temperature reaches 165 degrees Fahrenheit, approximately 30 to 45 minutes more.
- Finish Under the Broiler: If the skin isn’t browned to your liking, broil the chicken for 2 to 5 minutes to develop a golden, crispy crust. Be sure to watch carefully to prevent burning.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Allow the chicken to rest for 10 minutes after roasting before carving to retain juices.
- You can substitute apple cider with fresh apple juice if unavailable, but the flavor will be slightly different.
- Adding more fresh thyme or other herbs like rosemary can enhance the aroma.
- Twine trussing helps the chicken cook evenly and keeps the stuffing in place.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg
