Name: Apple Cider Roasted Chicken with Figs, Apples, and Herbs Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, softened; 1 tablespoon fresh sage, minced; 1 tablespoon fresh rosemary, minced; 1 tablespoon orange zest; 1/4 cup apple cider (for compound butter); 1 (4-5 lb) whole chicken, giblets removed, rinsed, trussed; 1/4 cup apple cider (for roasting); 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

Ingredients

6 tablespoons unsalted butter, softened

1 tablespoon fresh sage, minced

1 tablespoon fresh rosemary, minced

1 tablespoon orange zest

1/4 cup apple cider (for compound butter)

4-5 lb whole chicken, giblets removed, rinsed, trussed

1/4 cup apple cider (for roasting)

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

Step 1: Make the compound butter by whisking together the softened butter, minced sage, rosemary, orange zest, and 1/4 cup apple cider in a standing mixer on high speed. It’s okay if not all the cider fully incorporates.

Step 2: Preheat your oven to 425˚F and grease a 9×13 roasting pan or casserole dish.

Step 3: Spread half of the apples and all the carrots evenly on the bottom of the roasting pan.

Step 4: Rub the chicken thoroughly with half of the compound butter. Season it evenly with coarse salt and ground black pepper. Stuff the chicken cavity with the remaining apples, half of the figs, and a few leaves of fresh sage, thyme, and rosemary.

Step 5: Place the chicken on top of the apples and carrots in the pan. Arrange the remaining figs and purple grapes around the chicken.

Step 6: Pour the remaining 1/4 cup apple cider over the chicken, allowing the liquid to settle at the bottom of the pan.

Step 7: Roast the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165˚F. Baste the chicken every 20 to 30 minutes with the pan juices to keep it moist.

Step 8: Remove the chicken from the oven, cover loosely with foil, and let it rest for 10 minutes. Top with the remaining compound butter and garnish with fresh herbs before carving and serving warm.

Tips & Variations

For extra crisp skin, pat the chicken dry before applying the compound butter.

Try substituting pears for apples in the stuffing for a different fruity note.

If you prefer a sweeter roast, drizzle a little honey over the fruit before roasting.

Use a meat thermometer to ensure perfectly cooked chicken without drying out.

FAQs

Can I use apple juice instead of apple cider?

Yes, apple juice can be used as a substitute, but it is typically sweeter and less tangy than apple cider. Consider adjusting the seasoning to balance flavors.

How do I know when the chicken is fully cooked?

The best way to ensure your chicken is fully cooked is by using a meat thermometer. The internal temperature should reach 165˚F in the thickest part of the thigh.