Description
This Apple Cider Glazed Roast Chicken features a whole chicken roasted to perfection with a crispy golden skin and infused with fragrant thyme and apple flavors. The chicken is basted with a reduced apple cider glaze that adds a sweet and tangy finish, making it a flavorful and aromatic main dish perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken
- Salt and freshly ground black pepper, to taste
- 8 sprigs fresh thyme
- 2 tablespoons butter, softened
- Kitchen twine
Stuffing
- 1 Granny Smith or Pink Lady apple, quartered
- 1 small sweet onion, quartered
Glaze
- 3 cups apple cider
Instructions
- 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.
- Reduce Apple Cider: Pour the 3 cups of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and let it simmer until it thickens to about 1/2 cup. This reduced cider will be used as a glaze for the chicken.
- Prepare the Chicken: Rinse the whole chicken thoroughly with cold water and pat it dry with paper towels to help achieve crispy skin. Season the inside cavity generously with salt and black pepper.
- Stuff the Chicken: Place 2 apple quarters, 2 onion quarters, and all 8 sprigs of fresh thyme inside the chicken cavity. This will infuse the meat with aromatic flavors during roasting.
- Season and Butter: Rub the softened butter evenly all over the outside of the chicken. Season the exterior well with salt and black pepper to enhance flavor and help create a golden crust.
- Truss the Chicken: Use kitchen twine to tie the legs of the chicken together. This step helps the chicken roast evenly and maintain its shape.
- Roast at High Heat: Place the chicken on the prepared wire rack inside the roasting pan. Bake in the preheated 450°F oven for 30 minutes to start crisping up the skin.
- Roast at Reduced Heat with Basting: Lower the oven temperature to 350°F. Continue roasting the chicken for an additional 30 to 45 minutes, basting it with the reduced apple cider glaze every 15 minutes. Cook until the internal temperature reaches 165°F to ensure the chicken is safely cooked and juicy.
- Broil for Crispiness: For extra crisp and browned skin, switch the oven to broil and broil the chicken for 2 to 5 minutes. Watch carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, resulting in moist and tender meat.
Notes
- Ensure the chicken is patted dry thoroughly before roasting to achieve crispy skin.
- You can use any tart apple variety like Granny Smith or Pink Lady for the best flavor balance.
- Use a meat thermometer to accurately check for the safe internal temperature of 165°F.
- Letting the chicken rest after roasting improves juiciness.
- The apple cider glaze can be made ahead and refrigerated for up to 2 days.
- Be careful during broiling to prevent the glaze and skin from burning.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
