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
Scale
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
