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Apple Cider Glazed Roasted Chicken

When it comes to simple comfort food, it doesn’t get any better than roasted chicken and this Apple Cider

  • Serves0
  • Rating5.0
Apple Cider Glazed Roasted Chicken


Apple Cider Basted Roasted Chicken

When it comes to simple comfort food, it doesn’t get any better than roasted chicken and this Apple Cider Glazed Roasted Chicken is just the thing for fall.

After a long, hot summer of grilling and trying not to heat up the kitchen with the oven, I love to start baking and roasting again just as soon as the weather starts to cool off.

Apple Cider Basted Roasted Chicken

And since it’s apple season, it seemed natural to pair the flavor of apples with roasted chicken.

Roasting chicken with apple cider glaze really makes for a delicious tasting roast chicken. Not only does it give the chicken a faint apple flavor, but the acidity in the cider enhances the flavor of the chicken in much the same way that lemon does.

Apple Cider Basted Roasted Chicken

I used a little fresh thyme as well to flavor the chicken. Rosemary would also be a good choice.

Serve with a rice pilaf and green beans for a fabulous fall supper.

Apple Cider Basted Roasted Chicken

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Ingredients

Steps

  1. 1

    Preheat oven to 450 degrees. Grease a wire rack and set inside a roasting pan.

  2. 2

    Bring apple cider to a boil in a small saucepan. Cook until reduced to 1/2 cup.

  3. 3

    Rinse chicken with cold water and pat dry with paper towels.

  4. 4

    Sprinkle inside cavity of chicken with salt and pepper.

  5. 5

    Stuff cavity with 2 apple quarters, 2 onion quarters, and the thyme.

  6. 6

    Rub butter over chicken and season outside of chicken with salt and pepper.

  7. 7

    Tie legs together with twine and set chicken on prepared rack.

  8. 8

    Place in preheated oven and bake 30 minutes. Reduce oven temperature to 350 degrees and bake, basting with reduced apple cider every 15 minutes, until chicken reaches internal temperature of 165 degrees, about 30 to 45 minutes.

  9. 9

    If skin hasn't browned up enough, broil for 2 to 5 minutes.

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