Simple and delicious roasted chicken with cider is perfect as is, or as a savory and sweet canvas for apple chutney.
My simanim inspired Rosh Hashanah main is so simple and so flavorful you won’t be it is also family friendly and freezer friendly. Get the full Simanim Inspired Rosh Hashanah Menu.
Apple Cider Roasted Chicken
Servings
6 Servings
Ingredients
- 2 chickens each cut into 6 pieces
- Kosher salt
- Freshly cracked black pepper
- Extra virgin olive oil
- 2 cups apple cider
- Fresh thyme sprigs or 2 teaspoons dried thyme (optional)
Instructions
- Preheat oven to 350°F.
- Drizzle 2 pans with oil. Scatter thyme on the bottom of the pans. Season chicken with salt and pepper. Place chicken, skin side down, in pans (don’t overcrowd) and roast for 20 minutes.
- Turn chicken over, pour cider into pans and continue roasting for another 20 minutes or until chicken is cooked through and cider has reduced to a glaze.
- Transfer chicken to platter and spoon cider over chicken. Top with chutney, if desired.
I haven’t seen actual apple cider at all in Israel except for at some local farmer type markets sometimes. You can use apple juice if you need to ideally try something more natural and unfiltered, maybe from a natural food store.
Where in Jerusalem can one find apple cider with a good hechsher?
Just into the pan for it to sit it in and not dry out
sounds great, do you pour the cider on the chicken, or just into the pan for it to sit in?
Yes it should be
Sounds yummy…at 350 degrees do you think the chicken will be fully cooked after 20 minutes and then another 20 minutes after turning??
I like the cut up apples idea. Thanks for commenting.
I never thought something so simple could taste so good! I make this recipe often when I don’t have time to put together something else. It is always a huge hit! I like to add cut up apple’s on the top just for fun.