Cider Dijon Roasted Chicken
User Reviews
5
2 reviews
Excellent
Cider Dijon Roasted Chicken
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Crisp, juicy, sweet, and savory, this cider Dijon roasted whole chicken is the perfect easy autumn dinner!
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Ingredients
FOR THE CIDER DIJON SAUCE (OPTIONAL)
- 2 cups apple cider
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon butter salted
FOR THE CHICKEN
- 1 (5-6 lb.) chicken giblets removed, whole
- 1 tablespoon vegetable oil (for coating the Dutch oven)
- kosher salt
- black pepper
- ½ onion cut into 4 pieces
- ½ apple quartered but not peeled
- 3 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 2 cloves garlic peeled but not chopped
- 2 tablespoons butter melted, salted
- kitchen twine
Instructions
MAKE THE SAUCE (OPTIONAL)
- Boil cider in a medium saucepan until it’s reduced by at least half, about 15 minutes. Whisk in the maple syrup, mustard, and butter. Let cool while you preheat the oven and prepare the chicken. Reserve about half of the sauce for serving at the end. Use the other half of the sauce to baste the chicken during the final 30 minutes of roasting.
ROAST THE CHICKEN
- Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 425°F. Lightly coat the bottom of a Dutch oven with vegetable oil.
- Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, apple, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can! Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven. Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
- Roast the chicken uncovered at 425°F for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh and the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 170-175°F. Baste the chicken with the cider glaze after the first hour. If the skin starts to get too dark at any point, cover the pot with the lid for the remainder of the roasting time.
- Remove chicken from the pot and allow to rest for 10-15 minutes before carving. Serve with reserved sauce for dipping or drizzling, if desired.
Nutrition Information
Show Details
Serving
1/4 of the chicken
Calories
660kcal
(33%)
Carbohydrates
3g
(1%)
Protein
51g
(102%)
Fat
48g
(74%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
221mg
(74%)
Sodium
252mg
(11%)
Potassium
546mg
(12%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
614IU
(12%)
Vitamin C
6mg
(7%)
Calcium
41mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 1/4 of the chicken | |
| Calories | 660kcal | 33% |
| Carbohydrates | 3g | 1% |
| Protein | 51g | 102% |
| Fat | 48g | 74% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 252mg | 11% |
| Potassium | 546mg | 12% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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