Apple Cider Glazed Roast Chicken

A golden, crispy-skinned roast chicken coated in garlic herb butter and roasted over apples, onions, and vegetables with a sweet and savory apple cider pan gravy!

There's something about a whole roasted chicken that just feels like fall, and this Apple Cider Glazed Roast Chicken is one of my favorite ways to make it for Girlsgiving or Thanksgiving! The chicken gets covered in a buttery mixture of garlic, fresh rosemary, thyme, and sage, then roasted over a bed of sweet apples, onions, and vegetables with apple cider and chicken broth. The result is the most flavorful, juicy chicken with beautifully golden, crispy skin and all those cozy fall flavors that make your kitchen smell incredible.

The best part might actually be what's happening at the bottom of the roasting pan. As the chicken roasts, all those buttery, herby drippings mix with the apple cider, broth, and softened apples and onions to create the most delicious sweet and savory pan gravy. I love serving the roasted vegetables right alongside the chicken and spooning those juices over everything. It's a beautiful alternative to a traditional Thanksgiving turkey, especially if you're hosting a smaller gathering, and it's just as perfect for a cozy Sunday dinner!

What you need to make this Apple Cider Glazed Roasted Chicken:

• Protein: Whole chicken

• Produce: Apples, yellow onions, celery, carrots, garlic, lemon

• Dairy: Unsalted butter

• Fresh Herbs: Thyme, sage, rosemary

• Pantry: Olive oil, apple cider, chicken broth, kosher salt, black pepper

Yield 6-8

Author Casey Cheek

Prep time

20 Min

Cook time

1 H & 30 M

Total time

1 H & 50 M

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Apple Cider Glazed Roast Chicken

A golden, crispy-skinned roast chicken coated in garlic herb butter and roasted over apples, onions, and vegetables with a sweet and savory apple cider pan gravy!

Ingredients

• 1 whole chicken (4–5 lbs), giblets removed
• 3 tbsp unsalted butter, softened
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh rosemary, chopped
• 1 additional sprig fresh rosemary
• 2 tsp kosher salt (Diamond Crystal), plus more to taste
• ½ tsp freshly cracked black pepper
• 1 lemon, halved
• 3 apples, quartered (Honeycrisp, Pink Lady, or Granny Smith)
• 2 yellow onions, quartered
• 3 celery stalks, roughly chopped
• 2 large carrots, roughly chopped
• 1 cup fresh apple cider (not apple cider vinegar)
• 1½ cups chicken broth, plus more if needed
• 1 tbsp unsalted butter, optional for finishing the pan gravy

Instructions

1. Remove the chicken from its packaging and remove any giblets from the cavity. Pat the chicken completely dry with paper towels, including underneath the wings and around the legs. For extra crispy skin, season the chicken with the kosher salt and refrigerate uncovered for 8–24 hours before roasting, if time allows. If roasting immediately, continue with the recipe after thoroughly drying the skin.
2. Preheat oven to 450°F. Remove the chicken from the refrigerator about 20–30 minutes before roasting while you prepare the remaining ingredients.
3. In a small bowl, combine the softened butter, minced garlic, thyme, sage, rosemary, and black pepper. Mix until well combined.
4. Carefully loosen the skin over the breasts and thighs using your fingers, being careful not to tear it. Spread most of the herb butter directly underneath the skin, distributing it evenly over the meat. Rub the outside of the chicken lightly with olive oil and a small amount of the remaining herb butter. If you did not dry brine overnight, season the chicken with the measured salt now, including the cavity.
5. Place a few pieces of quartered apple and onion inside the cavity, along with the lemon halves and rosemary sprig. Don't pack the cavity too tightly, as this can prevent the chicken from cooking evenly. Tie the legs loosely with kitchen twine if desired.
6. Arrange the remaining apples, onions, celery, and carrots in the bottom of a large roasting pan. Place the chicken breast-side up on a roasting rack positioned over the vegetables, or directly on top of the vegetables if you don't have a rack.
7. In a small saucepan over medium heat, bring the apple cider to a gentle simmer. Cook for 8–10 minutes, until reduced by approximately half and slightly concentrated. Pour the reduced cider and chicken broth into the bottom of the roasting pan, around the vegetables rather than over the chicken. The liquid should remain below the chicken so the skin can roast rather than steam.
8. Place the chicken on the middle rack of the oven and roast at 450°F for 20–25 minutes, until the skin begins to turn golden brown.
9. Reduce the oven temperature to 350°F and continue roasting for approximately 50–75 minutes, depending on the size of the chicken. After the skin has browned and begun to crisp, you can spoon a little of the pan juices over the legs and exposed meat, but avoid repeatedly soaking the breast skin. Check the roasting pan periodically and add a splash of chicken broth if the liquid begins to dry out or burn.
10. Begin checking the internal temperature toward the end of roasting. The thickest part of the breast should reach 165°F, and the thighs should reach at least 165°F, preferably around 175–185°F for more tender dark meat. If the skin needs additional browning, increase the oven temperature to 425°F for the final 5–10 minutes, watching closely to prevent burning.
11. Remove the chicken from the oven and transfer to a serving platter or cutting board. Allow it to rest uncovered for 15–20 minutes before carving. This helps the juices redistribute while keeping the skin from softening.
12. While the chicken rests, stir together the drippings, reduced cider, and broth in the roasting pan, scraping up any flavorful browned bits. Skim off excess fat if needed. For a more concentrated sauce, transfer the liquid to a small saucepan and simmer for 5–10 minutes until slightly reduced. Whisk in 1 tablespoon of butter for a glossy finish, if desired. Taste and adjust seasoning.
13. Carve the chicken and arrange on a platter. I like to dress up the platter with halved raw apples, pomegranates, and fresh herbs. You can serve the roasted apples, onions, celery, and carrots on the side. Spoon the apple cider pan gravy around the chicken and serve the remaining gravy on the side.

Notes

Make Ahead Tips: For the best results, season the chicken with salt and refrigerate uncovered overnight. This helps dry out the skin and makes it extra crispy when roasted. The herb butter can also be prepared 1–2 days ahead and stored in the refrigerator.

You can chop the vegetables and prepare the apple cider reduction the day before to save time. For the crispiest skin, roast the chicken fresh the day you plan to serve it.

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