Roasted Apple Cider Spatchcock Chicken
Roasted Apple Cider Spatchcock Chicken is a juicy, flavorful dish featuring a whole chicken marinated in apple cider, herbs, and spices, then roasted to golden perfection. The spatchcock method ensures even cooking and crispy skin, while the cider adds a subtle sweetness that complements the savory flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes (including marinating)
- Yield: 4–6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
- 1 whole chicken (4–5 pounds), spatchcocked
- 3 tbsp olive oil or melted butter
- 1 cup apple cider (not vinegar)
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 2 tbsp lemon juice
- Salt and black pepper, to taste
- 2 apples, sliced
- 1 large onion, cut into wedges
Instructions
- Prepare the chicken: Pat the chicken dry with paper towels. Place it breast side down and remove the backbone using kitchen shears. Flip and press firmly to flatten.
- Make the marinade: In a bowl, whisk together apple cider, olive oil, garlic, rosemary, thyme, Dijon mustard, honey, lemon juice, salt, and pepper.
- Marinate: Place chicken in a resealable bag or dish, pour the marinade over it, and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat the oven: Set the oven to 425°F (220°C) and line a large roasting pan with foil or parchment.
- Arrange for roasting: Remove chicken from marinade and place skin side up on the pan. Arrange apple slices and onion wedges around it. Brush with some reserved marinade.
- Roast: Roast for 45–55 minutes, basting occasionally, until the thickest part of the breast reaches 165°F (74°C).
- Rest and serve: Let rest for 10–15 minutes before carving. Serve with roasted apples, onions, and pan juices.
Notes
- For a richer glaze, replace honey with maple syrup.
- Add a pinch of cayenne for a subtle spicy kick.
- Use olive oil instead of butter for a dairy-free version.
- Make a simple cider gravy by reducing pan drippings with a splash of cider and cream.
- Ensure the chicken skin is dry before roasting for maximum crispiness.
Nutrition
- Serving Size: 1 portion (about 1/6 chicken)
- Calories: 410
- Sugar: 9g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
