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Roasted Apple Cider Spatchcock Chicken

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Roasted Apple Cider Spatchcock Chicken is a juicy, flavorful whole chicken marinated in apple cider, garlic, herbs, and Dijon mustard, then oven-roasted until golden and crisp. Flattening the chicken helps it cook evenly and quickly, making it perfect for fall dinners or holiday gatherings.

Ingredients

  • 1 whole chicken (3.5 to 4.5 pounds)
  • 1 cup apple cider (non-alcoholic)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika (optional)
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 onion, sliced (optional, for roasting bed)
  • 1 apple, sliced (optional, for roasting bed)

Instructions

  1. Using kitchen shears, remove the backbone of the chicken. Flip it breast-side up and press firmly to flatten. Pat dry with paper towels.
  2. In a bowl, whisk together apple cider, olive oil, garlic, Dijon mustard, apple cider vinegar, rosemary, thyme, salt, pepper, and paprika (if using).
  3. Place chicken in a large dish or resealable bag. Pour marinade over it, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours or overnight.
  4. Preheat oven to 425°F (220°C). Line a baking sheet or roasting pan with foil or parchment paper.
  5. Optional: Arrange onion and apple slices in the center of the pan. Place marinated chicken on top, skin side up. Let excess marinade drip off before roasting.
  6. Roast uncovered for 45–55 minutes, or until the thickest part of the thigh reaches 165°F (74°C). Rotate pan once or twice for even browning.
  7. Let chicken rest for 10–15 minutes before carving. Serve with pan juices and roasted apples/onions if used.

Notes

  • Spatchcocking reduces cook time and helps the chicken roast evenly.
  • Marinate for at least 4 hours, but overnight yields best flavor.
  • Pat chicken dry and drain excess marinade before roasting for crispy skin.
  • For a sweet glaze, brush with maple syrup during the last 10 minutes of roasting.
  • Use a meat thermometer to ensure chicken is fully cooked (165°F in the thickest part).

Nutrition

Find it online: https://thefamilycooking.com/roasted-apple-cider-spatchcock-chicken/