Cider-Roasted Chicken Recipe

4.5 1 2
Cider-Roasted Chicken Recipe
Cider-Roasted Chicken Recipe photo by Taste of Home
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Cider-Roasted Chicken Recipe

Read Reviews
4.5 1 2
Publisher Photo
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 or margarine
  • 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 bacon strips
  • 2 to 4 small tomatoes, quartered

Directions

Place chicken 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 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 meat 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 or margarine
  • 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 bacon strips
  • 2 to 4 small tomatoes, quartered
  1. Place chicken 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 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 meat 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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CAIRIE User ID: 9315508 277606
Reviewed Nov. 11, 2017

"This is absolutely awesome- the chicken is so moist and the veggies taste great!! I follow the recipe exactly, using unpasteurized apple cider and its great! This is our Fall Celebration dinner and everyone always looks forward to it each year. Its time consuming, but worth the wait!!"

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