Description

Apple Cider Roasted Chicken is a flavorful and aromatic dish that combines the sweetness of apple cider, fresh herbs, and a medley of fruits and vegetables. This succulent roasted chicken is rubbed with a fragrant compound butter, roasted to perfection with apples, figs, carrots, and grapes, resulting in a moist and tender meal perfect for cozy dinners or special occasions.

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 (for compound butter)

Main Dish

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

Instructions

Make the Compound Butter: In a standing mixer on high speed, whisk together the unsalted butter, fresh sage, rosemary, orange zest, and 1/4 cup apple cider until well combined. It’s fine if some apple cider doesn’t fully mix in, as it will add moisture during cooking.
Prepare the Oven and Roasting Pan: Preheat your oven to 425˚F (220˚C). Grease a 9×13 inch roasting pan or casserole dish to prevent sticking and make cleanup easier.
Arrange Bottom Ingredients: Place half of the cored and cut apples (both red and green) along with the peeled carrots evenly on the bottom of the roasting pan. This will act as a flavorful bed for the chicken.
Prepare the Chicken: Rub the chicken thoroughly all over with half of the prepared compound butter. Sprinkle the chicken 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.
Set the Chicken in the Pan: Place the seasoned and stuffed chicken on top of the apples and carrots in the roasting pan. Scatter the remaining figs and purple grapes around the chicken for added flavor and texture.
Add Apple Cider: Pour the remaining 1/4 cup apple cider over the chicken, allowing it to flow down and collect at the bottom of the pan to keep the chicken moist.
Roast the Chicken: Place the pan in the preheated oven and roast for 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165˚F (74˚C). Baste the chicken every 20 to 30 minutes with the pan juices to enhance moisture and flavor.
Rest and Garnish: When done, remove the roasting pan from the oven and cover the chicken with foil. Let it rest for 10 minutes to allow juices to redistribute. Top the chicken with the remaining compound butter and garnish with fresh herbs before carving and serving warm.

Notes

Ensure the internal temperature of the chicken reaches at least 165˚F to guarantee it is fully cooked.
Resting the chicken after roasting allows the juices to settle, making the meat juicier and easier to carve.
If you do not have a standing mixer, the compound butter can be whisked vigorously by hand or mixed with a fork until combined.
Use fresh herbs for optimal aroma and taste; dried herbs will alter the flavor intensity.
This recipe pairs well with roasted potatoes or a fresh green salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: Apple Cider Roasted Chicken, roasted chicken recipe, apple and herb chicken, fall chicken recipe, oven roasted chicken