Cider Roasted Chicken

September 15, 2014 – 6:45 pm

This is a take on our beer roasted chicken. We used Angry Orchard Green Apple Hard Cider this time with outstanding results. Their regular flavor turned out okay, but the green apple was somehow just perfect. We served this with some sauteed zucchini, but steamed or roasted broccoli, or a green salad also work very well.

I use a cheap little roasting rack like the one at the bottom of the post here (amazon affiliate link) placed in a heavy duty rimmed baking sheet lined with foil. It works great, and clean-up is easy too.

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Cider Roasted Chicken
Serves 4-6

For the rub:
2 tsp kosher salt
1 tsp ground black pepper
1/8 tsp cayenne pepper
1`tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp canola oil

For the rest:
1 whole chicken, 4-5 pounds
1 bottle hard cider (we especially liked Angry Orchard Green Apple)

Set the racks in the oven to the lowest level, removing the upper ones if necessary to fit the chicken in vertically.

Preheat the oven to 325 degrees. Set up your roasting stand.

Mix all of the spices and herbs with the canola oil to make a rub.

Remove and discard the neck and any giblets from the chicken and pat the skin dry.

Rub the chicken all over with the spice mixture, getting some under the breast skin as well. Pour most of the cider into the chicken roaster stand. Place the chicken, legs pointing down, over the roaster so that it is standing vertically, supported by the center of the roaster.

Bake for 50 minutes to 1 1/4 hours or until the internal temperature taken in the center of the breast is 170 degrees F. Remove from the oven, use tongs to take the chicken off the roaster and onto a platter, and let rest for 10 minutes before carving and serving.

Amazon Affiliates Link

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