Apple Cider Glazed Roast Chicken

mains / gluten free / grain free / holiday

For some people, turkey just doesn’t do it for them on Thanksgiving. I know I have some picky eaters in my family (not naming names) but this is an amazing holiday recipe for those who want to skip out on the turkey this Thanksgiving. This is apple cider glazed whole roasted chicken.

I love a whole roasted chicken. I love the char you can get on the skin and the juicy insides. I gave this classic roasted chicken a holiday makeover with using apple cider to glaze it and make the gravy. This recipe is really simple to make and is ready is an hour. This chicken can be whole 30/paleo if you use sugar free apple cider and ghee instead of butter.

What you need to make this apple cider glazed roasted chicken is

• a whole chicken

• a good amount of salt and pepper

• yellow onion

• carrots

• celery

• apples

• lemons

• butter

• garlic

• thyme, sage, and rosemary (the most holiday-y spices ever)

• apple cider

• chicken broth

Once you pat the chicken dry, you will salt it generously and sprinkle on some pepper. Mix the butter, herbs, and garlic together to rub all over the chicken. You need to also get under its skin. You will stuff it with the onion, apple, and lemon. Heat up the apple cider so that it thickens and pour some of that over the chicken. Pour in the chicken broth to the bottom of the roasting pan, and this along with the apple cider and chicken drippings will make your gravy.

Apple Cider Glazed Roast Chicken

ingredients:

• 1 whole chicken

• salt + pepper

• 3 tbsp butter, room temp

• 2 cloves garlic

• 1 tbsp thyme

• 1 tbsp chopped sage

• 1 tbsp chopped rosemary, + 1 sprig of rosemary

• 1 cup apple cider

• 2 cups chicken broth

• 1 lemon

• 3 apples, quartered

• 2 yellow onions, quartered

• 3 celery stalks

directions:

1. preheat oven to 450 F.

2. rinse the chicken in cold water and pat dry.

3. remove any gizzards from the insides.

4. sprinkle the salt and pepper on both sides of the chicken and in the inside.

5. mix together the butter, garlic, and herbs.

6. brush or use your hands to coat the entire chicken in the butter and herb mixture. make sure the entire bird is coated, even under the skin.

7. put a couple pieces of the quartered onion and apple into the bird, as well as the lemon cut in half and the sprig of rosemary. you can tie the legs of the chicken with twine at this point if the chicken is big enough. otherwise you can do without it.

8. add the rest of the onion, apples, celery and carrots to the bottom of your roasting pan.

9. heat the apple cider on low until it start to simmer. cook it down for about 5 minutes and then pour some of it over the bird, but not too much to run the herbs off of it.

10. pour the rest of the apple cider and the chicken broth into the bottom of the roasting pan.

11. roast the chicken for 30 minutes on the middle rack of the oven. remove the chicken and lower the heat to 350 F.

12. baste the chicken with the apple cider/ chicken broth in the bottom of the roasting pan. put back in the oven for another 15 minutes. you will baste the chicken every 15 minutes for 30-45 more minutes, depending how big your chicken is. the internal temp should be 165 F.

13. once the chicken is fully cooked, place it on a platter and whisk the juices on the bottom of the pan around. this will be your gravy. I even add the roasted vegetables to the gravy boat that roasted along with the chicken because the flavor is unmatched!

14. carve your chicken, top with the gravy and enjoy!

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