Cider-Roasted Chicken


Brining overnight in a salt-and-cider mixture makes this cider-roasted chicken recipe incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove the skin from the hot chicken.

Cider-Roasted Chicken
Photo: Becky Luigart-Stayner; Jan Gautro
Prep Time:
1 hrs 20 mins
Total Time:
11 hrs 20 mins


  • 3 quarts water

  • 1 quart apple cider

  • ¼ cup kosher salt

  • 1 tablespoon black peppercorns

  • 1 bay leaf

  • 1 (6-pound) roasting chicken

  • 2 cups apple cider

  • 1 large onion, peeled and halved

  • 4 flat-leaf parsley sprigs

  • 4 garlic cloves, peeled


  1. Combine water, apple cider, salt, peppercorns and bay leaf in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

  2. Preheat oven to 400°F.

  3. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

  4. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400°F for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400°F oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

  5. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Nutrition Facts (per serving)

224 Calories
7g Fat
11g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Carbohydrate 11g 4%
Protein 27g 54%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 80mg 27%
Sodium 452mg 20%
Calcium 26mg 2%
Iron 1mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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