Spiced Apple Cider Chicken (Printable version)

Tender chicken seasoned with warm spices and apple cider, delivering a savory and slightly sweet flavor profile.

# What You'll Need:

→ Chicken

01 - 1 whole chicken, approx. 3.5 lbs, giblets removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Spice Rub

05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground allspice
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon smoked paprika

→ Aromatics & Stuffing

10 - 1 medium apple, cored and quartered
11 - 1 small onion, quartered
12 - 3 garlic cloves, smashed
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Roasting Liquid

15 - 1 1/2 cups apple cider
16 - 1/2 cup low-sodium chicken broth
17 - 2 tablespoons apple cider vinegar

# How to Prepare:

01 - Preheat oven to 425°F. Pat chicken dry thoroughly with paper towels.
02 - Combine ground cinnamon, allspice, ginger, nutmeg, and smoked paprika in a small bowl.
03 - Rub olive oil evenly over the chicken. Season with salt and pepper. Massage the spice rub over the entire chicken, including under the skin where possible.
04 - Place apple quarters, onion, garlic, thyme, and rosemary inside the chicken cavity.
05 - Position the chicken breast-side up on a rack inside a roasting pan. Pour apple cider, chicken broth, and apple cider vinegar into the bottom of the pan.
06 - Roast at 425°F for 20 minutes. Reduce heat to 375°F and continue roasting for an additional hour, basting with pan juices every 20 minutes, until internal temperature reaches 165°F in the thickest thigh.
07 - Transfer chicken to a cutting board and loosely tent with foil. Allow to rest for 10 to 15 minutes before carving.
08 - Optionally skim fat from pan juices and serve the spiced apple cider jus alongside carved chicken.

# Expert advice:

01 -
  • The chicken stays impossibly juicy while the spices create this deep, autumn-inspired crust that tastes like home
  • It feels fancy enough for a dinner party but honest enough for a regular Tuesday night
  • The apple cider pan sauce is pure liquid gold—I find myself scraping every last drop
02 -
  • Basting every 20 minutes isn't optional—it's the difference between a dry chicken and one that stays succulent. I learned this the hard way with my first attempt
  • The spice rub should go under the skin, not just on top. This is where the real magic happens, and it took me three tries to figure this out
  • Don't skip the resting period. I know you're hungry, but those 10–15 minutes are when the chicken becomes itself
03 -
  • An instant-read thermometer is non-negotiable—it removes all guesswork and ensures you never serve an undercooked bird or dry one overcooked
  • Make sure your chicken is truly room temperature before it goes in the oven. I take mine out of the refrigerator 30 minutes early, and it roasts more evenly

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