Imagine the tantalizing aroma of a perfectly roasted chicken wafting through your kitchen, infused with the sweet and tangy notes of apple cider and Dijon mustard. This Cider Dijon Roasted Chicken is not just a meal; it's an experience that will elevate your dinner table and impress your guests. With a crispy golden skin and juicy, flavorful meat, this dish is a must-try for any home cook looking to add a touch of gourmet flair to their repertoire. Ready to discover the secrets behind this mouthwatering recipe? Let’s dive in!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 1/2 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 425°F (218°C).
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin. This helps the seasonings adhere and promotes even browning.
- In a small mixing bowl, whisk together apple cider, Dijon mustard, olive oil, thyme, salt, and pepper to create a flavorful marinade.
- Place the whole chicken in a roasting pan breast-side up. Generously season the entire chicken, including inside the cavity, with additional salt and pepper.
- Brush the chicken liberally with the prepared cider-Dijon mixture, ensuring complete coverage of the skin.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body for even cooking.
- Roast the chicken in the preheated oven for approximately 60-70 minutes, basting with remaining marinade every 20 minutes.
- Check the internal temperature with a meat thermometer. Chicken is done when it reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Carve and serve hot, drizzling any remaining pan juices over the meat for extra flavor.
Tips
- Room Temperature: Always allow your chicken to come to room temperature before cooking. This ensures even cooking and helps achieve that crispy skin you desire.
- Dry It Well: Patting the chicken dry with paper towels is crucial. Moisture on the skin can lead to steaming instead of roasting, which prevents that desirable crispiness.
- Marinade Magic: Don't rush the marinade! Let the cider-Dijon mixture soak into the chicken for maximum flavor. For even better results, consider marinating it for a few hours or overnight in the refrigerator.
- Basting is Key: Baste the chicken with the marinade every 20 minutes during roasting. This not only adds flavor but also helps keep the meat moist.
- Check the Temperature: Use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C). This guarantees juicy meat and safety for you and your family.
- Rest Before Carving: After roasting, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more succulent bite.
- Extra Flavor: Don't forget to drizzle the remaining pan juices over the carved chicken for an extra burst of flavor that will leave everyone asking for seconds!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
