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Overhead view of Apple Cider Roasted Chicken in Ceramic Pan
Olga

Herb Butter Apple Cider Roast Chicken (Whole Chicken Recipe)

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This herb butter apple cider roast chicken is stuffed with red apple, covered with butter and herbs, and baked until golden and tender.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1 whole pasture-raised air-chilled chicken (about 4 to 5 pounds)
  • 1 cup apple cider apple juice can be used instead
  • 1 tbsp apple cider vinegar for cleaning
  • 1 red apple cleaned, cored, sliced in half, and stuffed inside the chicken cavity
Butter & Herbs
  • 2 tbsp softened salted butter
  • 1 sprig rosemary chopped
  • 2 sprigs thyme chopped
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly cracked black pepper to taste

Equipment

  • 1 Dutch Oven
  • 1 Knife and Cutting Board
  • 1 Small Mixing Bowl
  • 1 Tongs

Method
 

Prep
  1. Rinse the chicken gently with a mix of water and apple cider vinegar. Drain well and let sit for a minute to release any excess water. Clean and core the apple, then slice it in half. Chop the rosemary and thyme, and mix the butter and seasonings.
    Overhead view of Bowl of herb butter for Apple Cider Roasted Chicken in Bowl
Instructions
  1. Place the chicken in a Dutch oven and pour apple cider over the top so it lightly coats the chicken.
  2. In a small bowl, combine softened butter, chopped rosemary, thyme, onion powder, garlic powder, salt, and pepper. Mix until smooth, then rub the butter mixture evenly over the chicken.
    overhead view of Basted Apple Cider Roasted Chicken in Dutch Oven
  3. Stuff both halves of the cleaned, cored apple into the chicken cavity.
  4. Set the chicken breast side down in the Dutch oven. Pour any remaining apple cider into the bottom of the pot. Cover with the lid and bake at 350°F for about 1 hour and 30 minutes.
  5. Remove the lid and set the oven to a low broil. Baste the chicken with the pan juices and let it brown for about 15 minutes until the back is golden.
  6. Flip the chicken so it’s breast side up, baste again, and continue broiling until the top turns crisp and golden brown. Watch closely to avoid burning.
  7. Let the chicken rest for 10 minutes before carving. Spoon pan juices over the top before serving.
    side view of Apple Cider Roasted Chicken in Dutch Oven

Nutrition

Calories: 410kcalCarbohydrates: 6gProtein: 42gFat: 25gCholesterol: 135mgSodium: 390mg

Notes

Top Tips

  • Air-chilled chicken browns beautifully and has a cleaner flavor
  • Always clean the chicken with apple cider vinegar and rinse well before seasoning
  • A whole apple inside the cavity helps the chicken stay moist and adds natural sweetness
  • Keep basting during broiling so the skin turns crisp and glossy
  • Let the chicken rest before carving so the juices stay inside

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