Spiced Apple Cider Chicken (Print version)

Tender chicken infused with warm spices and apple cider offers a savory, sweet, and aromatic flavor delight.

# Ingredient List:

→ Chicken

01 - 1 whole chicken, about 3.5 lbs, giblets removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Spice Rub

05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground allspice
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon smoked paprika

→ Aromatics & Stuffing

10 - 1 medium apple, cored and quartered
11 - 1 small onion, quartered
12 - 3 garlic cloves, smashed
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Roasting Liquid

15 - 1 1/2 cups apple cider
16 - 1/2 cup low-sodium chicken broth
17 - 2 tablespoons apple cider vinegar

# How To Make It:

01 - Preheat oven to 425°F. Pat the chicken dry thoroughly with paper towels.
02 - In a small bowl, blend all ground spices until evenly mixed.
03 - Rub olive oil over entire chicken surface. Season generously with salt and pepper. Massage the spice rub thoroughly on the skin and under it where possible.
04 - Fill the chicken cavity with apple quarters, onion pieces, smashed garlic cloves, thyme, and rosemary sprigs.
05 - Place the chicken breast-side up on a rack within a roasting pan. Pour apple cider, chicken broth, and apple cider vinegar into the pan bottom.
06 - Roast the chicken at 425°F for 20 minutes.
07 - Reduce oven temperature to 375°F. Continue roasting for 1 hour or until juices run clear and internal temperature reaches 165°F in the thickest thigh. Baste every 20 minutes with pan juices.
08 - Transfer chicken to cutting board and tent loosely with foil. Let rest 10 to 15 minutes before carving.
09 - Skim fat from pan juices and serve the spiced apple cider jus alongside the carved chicken if desired.

# Expert Advice:

01 -
  • The spice rub creates a deeply flavorful crust while the apple cider keeps the meat tender and juicy inside
  • It feels fancy enough for guests but honestly takes less hands-on time than you'd expect
  • That pan jus at the end tastes like liquid gold and makes you feel like a real cook
02 -
  • Patting the chicken dry is non-negotiable if you want crispy skin. Moisture is the enemy of crispness.
  • A meat thermometer is your best friend here. It takes the guesswork out of whether it's actually done.
  • The spice rub under the skin is where the real flavor happens. Lift that skin gently and get in there.
  • Basting every 20 minutes sounds like a chore but it's what keeps this chicken from drying out and builds that gorgeous exterior.
03 -
  • If you have time, let the chicken come to room temperature before roasting. It cooks more evenly and stays juicier.
  • That moment when you lift the chicken off the rack and see all those caramelized, spiced bits stuck to the pan? Deglaze it with a splash of broth to make sure none of that flavor goes to waste.
  • A heavy roasting pan with high sides keeps splatters contained and gives you better pan drippings for the jus.

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