Cider-Roasted Chicken Recipe

4 1
Cider-Roasted Chicken Recipe
Cider-Roasted Chicken Recipe photo by Taste of Home
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Cider-Roasted Chicken Recipe

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4 1
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I'VE never shared this recipe before, even with members of my own family. I use it only for special occasions such as Christmas. I found the recipe in the first real good cookbook I owned, and my six children love it. I've also been inspired to enter cooking contests and have won several times. -Mary Dunphy, Stephenville, Newfoundland
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 3-3/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 3-3/4 hours + standing

Ingredients

  • 1 whole roasting chicken (5 to 7 pounds)
  • 1/4 cup butter
  • 2-1/2 cups apple cider
  • 6 to 8 small unpeeled red potatoes, quartered
  • 6 to 8 small onions, peeled and quartered
  • 1 to 2 medium green peppers, cut into strips
  • 6 to 8 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 to 4 small tomatoes, quartered

Directions

Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours.
Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often.
Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired. Yield: 6 servings.
Originally published as Cider-Roasted Chicken in Reminisce November/December 1998, p45

Nutritional Facts

1 each: 724 calories, 44g fat (16g saturated fat), 182mg cholesterol, 386mg sodium, 29g carbohydrate (17g sugars, 3g fiber), 50g protein.

  • 1 whole roasting chicken (5 to 7 pounds)
  • 1/4 cup butter
  • 2-1/2 cups apple cider
  • 6 to 8 small unpeeled red potatoes, quartered
  • 6 to 8 small onions, peeled and quartered
  • 1 to 2 medium green peppers, cut into strips
  • 6 to 8 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 to 4 small tomatoes, quartered
  1. Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours.
  2. Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often.
  3. Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired. Yield: 6 servings.
Originally published as Cider-Roasted Chicken in Reminisce November/December 1998, p45

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