Apple Cider Roasted Chicken Recipe
If you’re looking to impress your friends and family with a dish that bursts with autumnal warmth and sophisticated comfort, this Apple Cider Roasted Chicken is an absolute must-try. The tender, juicy chicken is infused with the bright sweetness of crisp apples and luscious apple cider, balanced perfectly by fresh herbs and subtly sweet figs. Every bite delivers a harmonious symphony of flavors and textures, making it perfect for cozy dinners or special gatherings where you want to wow without fuss.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet crucial to building the complex flavor profile of this Apple Cider Roasted Chicken. Each component, from the fresh herbs to the seasonal fruits, brings its own magical touch to the roast, creating an unforgettable experience for your taste buds.
- Unsalted butter, 6 tablespoons: Softened for making a rich, aromatic compound butter that bastes the chicken beautifully.
- Fresh sage, 1 tablespoon minced + 1 bunch for garnish: Adds an earthy, herbal note that complements the apples.
- Fresh rosemary, 1 tablespoon minced + 1 bunch for garnish: Offers a piney fragrance and depth to the flavor.
- Orange zest, 1 tablespoon: A citrusy brightness that lifts the dish and pairs perfectly with the apple cider.
- Apple cider, 1/4 cup for compound butter + 1/4 cup for roasting: The cornerstone of this recipe, bringing sweetness and acidity to tenderize and flavor the chicken.
- Whole chicken, 4-5 lbs: The star ingredient, prepared clean and trussed for even roasting.
- Thin-medium carrots, 8 peeled: Sweet and tender, they roast alongside the chicken absorbing all the delicious juices.
- Large red apple (Fuji or Honeycrisp), cored and quartered: Adds sweetness and moisture when roasted under and inside the chicken.
- Large green apple (Granny Smith), cored and quartered: Its tartness balances the sweeter elements beautifully.
- Mission figs, 8 ounces halved: These bring a subtle, luscious sweetness and soft texture to complement the dish.
- Purple grapes, a couple bunches: Juicy bursts of flavor roasted to tender perfection around the chicken.
- Coarse salt, 1 tablespoon: Essential for seasoning and bringing out the natural flavors.
- Ground black pepper, 1/2 tablespoon: Adds a mild heat and complexity that enhances the savory profile.
- Fresh thyme, rosemary, and sage bunches for garnish: To finish the dish with a fresh, fragrant flourish.
How to Make Apple Cider Roasted Chicken
Step 1: Create the Compound Butter
Start by whisking together the softened butter, minced sage, rosemary, orange zest, and the first 1/4 cup of apple cider in a standing mixer on high speed. Don’t worry if the apple cider doesn’t fully blend in — it’s the flavors that count! This compound butter will coat the chicken, infusing it with rich herbal and fruity goodness.
Step 2: Prepare Your Oven and Pan
Preheat your oven to 425˚F and grease a 9×13-inch roasting pan or casserole dish. This ensures the chicken won’t stick and all those delicious juices stay in the pan to create a natural basting liquid.
Step 3: Arrange the Base Layer
Layer half of the apples alongside the peeled carrots on the bottom of the roasting pan. This bed of sweet veggies and fruit acts like a flavorful cushion for your chicken, soaking up drippings and preventing the bird from drying out.
Step 4: Season and Stuff the Chicken
Generously rub half of your compound butter all over the chicken, ensuring every nook and cranny is covered. Season it evenly with coarse salt and black pepper. For the cavity, stuff with the remaining apples, half of the figs, and a few sprigs of each fresh herb to pump it full of aromatic flavor from the inside out.
Step 5: Assemble Your Roaster
Place the prepared chicken right on top of the apple and carrot bed. Surround it with the remaining figs and scatter the purple grapes throughout. These fruits will caramelize and burst with sweetness, creating an irresistible complement to the savory meat.
Step 6: Add Apple Cider and Roast
Pour the remaining 1/4 cup of apple cider over the chicken so it drizzles down into the pan. Roast the chicken for about 1 hour and 20 minutes, or until the internal temperature hits 165˚F. Every 20 to 30 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Step 7: Rest and Finish
Once cooked, remove the chicken from the oven, cover it loosely with foil, and let it rest for 10 minutes. This resting period allows juices to redistribute, ensuring each bite is succulent. Top it off with the remaining compound butter and garnish with fresh herbs — this final touch will have everyone admiring your creation before you start carving.
How to Serve Apple Cider Roasted Chicken
Garnishes
Adding fresh sprigs of sage, thyme, and rosemary on top creates not only a beautiful presentation but also a fragrant herbaceous aroma that elevates the entire dish. The gloss from the melted butter and herbs makes the chicken instantly irresistible.
Side Dishes
This Apple Cider Roasted Chicken pairs exceptionally well with creamy mashed potatoes or a simple herbed rice pilaf. Roasted Brussels sprouts or a crisp fall salad with walnuts and dried cranberries also complement the sweet and savory balance perfectly.
Creative Ways to Present
For a rustic, family-style meal, serve the whole chicken on a wooden cutting board surrounded by the roasted apples, grapes, and figs from the pan. Alternatively, carve the chicken and place it on a large platter garnished with fresh herbs and extra orange zest for a fresh pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store leftover Apple Cider Roasted Chicken in an airtight container in the refrigerator. It will stay delicious and safe to eat for up to 3 days, with the fruits and pan juices continuing to add flavor to the cold bird.
Freezing
If you want to save some chicken for later, freeze leftover portions in freezer-safe containers or resealable bags. For the best quality, consume within 2 months. Thaw overnight in the fridge before reheating to maintain juiciness.
Reheating
To reheat your Apple Cider Roasted Chicken without drying it out, cover it loosely with foil and warm it in a 325˚F oven for 15–20 minutes, basting occasionally with any leftover pan juices or a splash of apple cider. This gentle reheating preserves moisture and flavor beautifully.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Bone-in, skin-on pieces like thighs and breasts will work well. Adjust roasting time accordingly, typically 35-45 minutes, until the internal temperature reaches 165˚F.
What if I don’t have fresh herbs on hand?
Fresh herbs add a wonderful aroma, but if you only have dried, use them sparingly (about one-third the amount) as dried herbs are more concentrated.
Can I make this recipe without figs or grapes?
Yes, the figs and grapes provide subtle sweetness and texture, but the dish will still be flavorful with just the apples. You could also substitute other seasonal fruits like pears or cranberries.
Is apple cider necessary, or can I use apple juice instead?
Apple cider lends a bit of tartness and depth that apple juice lacks. If substituting, opt for unfiltered apple juice and consider adding a small splash of lemon juice to mimic cider’s brightness.
How do I know when the chicken is perfectly cooked?
Using a meat thermometer is the best way to ensure safety and juiciness. The internal temperature should reach 165˚F at the thickest part of the thigh without touching the bone.
Final Thoughts
You really can’t go wrong with this Apple Cider Roasted Chicken. It’s one of those recipes that feels both special and approachable, perfect for cozy weekend cooking or entertaining. The combination of fresh herbs, seasonal fruits, and that incredible apple cider flavor keeps every mouthful exciting. I highly encourage you to give it a try soon—you’ll be amazed at how a handful of simple ingredients transform into a show-stopping meal that everyone will love.
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Apple Cider Roasted Chicken Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6–8 servings 1x
- Diet: Halal
Description
This Apple Cider Roasted Chicken recipe features a succulent whole chicken infused with a flavorful compound butter made of fresh herbs, orange zest, and apple cider. The chicken is roasted atop a bed of apples, carrots, figs, and grapes, creating a beautifully aromatic and autumn-inspired dish perfect for a cozy family dinner or special occasion.
Ingredients
Compound Butter
- 6 tablespoons unsalted butter, softened
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon orange zest
- 1/4 cup apple cider
Chicken and Roasting Ingredients
- 4–5 lb whole chicken, giblets removed, rinsed, trussed
- 1/4 cup apple cider
- 8 thin-medium carrots, peeled
- 1 large red apple (Fuji or Honeycrisp), cored, halved and quartered
- 1 large green apple (Granny Smith), cored, halved and quartered
- 8 ounces Mission figs, halved
- Couple bunches of purple grapes
- 1 tablespoon coarse salt
- 1/2 tablespoon ground black pepper
- 1 bunch fresh sage, thyme, rosemary for garnish
Instructions
- Make the compound butter: In a standing mixer set to high speed, whisk together the softened butter, minced sage, minced rosemary, orange zest, and 1/4 cup apple cider until combined well. It’s normal if not all the apple cider fully incorporates.
- Preheat and prepare pan: Preheat your oven to 425˚F (220˚C). Grease a 9×13 inch roasting pan or casserole dish to prevent sticking.
- Arrange base ingredients: Place half of the prepared apples and all of the peeled carrots evenly at the bottom of the roasting pan to create a flavorful bed for the chicken.
- Prepare the chicken: Rub the chicken thoroughly with half of the compound butter ensuring to cover all surfaces. Season the chicken evenly with coarse salt and ground black pepper. Stuff the cavity with the remaining apples, half of the figs, and a few leaves of fresh sage, thyme, and rosemary for aromatic flavor.
- Position the chicken: Place the prepared chicken on top of the apples and carrots in the roasting pan. Surround the chicken with the remaining figs and purple grapes evenly.
- Add apple cider: Pour 1/4 cup apple cider over the chicken, letting it trickle down to the bottom of the pan to keep the chicken moist.
- Roast: Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until an internal temperature of 165˚F (74˚C) is reached. Baste the chicken with the pan juices every 20 to 30 minutes to enhance flavor and juiciness.
- Rest and finish: Remove the chicken from the oven, cover loosely with foil, and let it rest for 10 minutes. Top the chicken with the remaining compound butter and garnish with fresh sage, thyme, and rosemary before carving and serving warm.
Notes
- Use a meat thermometer to ensure the chicken reaches 165˚F internally for safe consumption.
- Trussing the chicken helps it cook evenly and retain moisture.
- If you cannot find Mission figs, substitute with dried or fresh Black Mission or Kadota figs.
- Apple cider adds subtle sweetness and moisture; substitute with fresh apple juice if necessary.
- Resting the chicken before carving allows juices to redistribute for a tender result.
- For a gluten-free meal, ensure all ingredients and broths used are certified gluten-free.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approx. 6 oz chicken with sides)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: apple cider roasted chicken, roast chicken recipe, herb butter chicken, autumn chicken recipe, savory roasted chicken, apple and fig chicken
