Roasted Cider Chicken with Ginger and Apples

Author:
Publish date:
Social count:
62
Roasted Cider Ginger Chicken

Chicken is so mild that I make it with different seasonings and flavorings all the time, just to change up my menu and keep it interesting. Because of the combo of apples and honey, this Roasted Cider Chicken with Ginger and Apples is a family favorite for Rosh Hashanah, but it’s also perfect all through the Fall. The juices have a faint flavor of spice and go beautifully on top of plain rice or egg noodles.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings

Ingredients

  • 2 cups apple cider
  • 2 tablespoons honey
  • 6 whole cloves
  • 1 teaspoon finely chopped fresh ginger
  • 1 roasting chicken, 5-7 pounds
  • 2 tablespoons vegetable oil, coconut oil or softened margarine
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 small red onion, sliced
  • 2 tart apples, peeled, cored and quartered

Preparation

1. Preheat the oven to 400°F. 

2. Combine the cider, honey, cloves and ginger in a small saucepan. Bring to a boil over high heat and cook until the liquid has reduced to one cup. Discard the cloves. Set aside. 

3. Rinse and dry the chicken. Place it on a rack in a roasting pan. Rub the chicken with the vegetable oil and sprinkle with salt, pepper and thyme. Place the chicken breast side down on the rack. Scatter the onion in the bottom of the roasting pan. Place the pan in the oven. Immediately reduce the oven heat to 350°F. Roast for 30 minutes. 

4. Pour the reduced cider over the chicken. Roast for another 30 minutes, basting the chicken once or twice, then turn it breast side up. 

5. Place the apples in the pan. Roast for another hour or so, or until a meat thermometer inserted into the thickest part of the breast reads 160° F. Baste several times during the roasting period. 

6. Transfer the chicken to a carving board. Strain the pan fluids, remove the fat and pour the fluids into a small saucepan. Let the chicken rest at least 15 minutes before carving. While carving, cook the pan fluids to reduce them to a syrupy consistency. Serve the chicken and fluids separately.