Apple Cider Chicken Marinade for Easy Roasting
Apple cider chicken marinade is a simple mix of cider, vinegar, herbs, garlic, mustard, and oil that keeps roast chicken juicy while adding gentle sweetness, tang, and cozy fall flavor.
Equipment
- Medium bowl or large measuring jug
- Whisk
- Large zip-top bag or nonreactive dish (glass or stainless steel)
- Paper towels
- Roasting pan with rack (optional)
- Oven-safe skillet or baking dish
- Instant-read thermometer
- Wooden spoon (for deglazing, optional)
- Kitchen twine (optional)
Ingredients
For the apple cider chicken marinade
- 240 ml apple cider not vinegar
- 60 ml apple cider vinegar
- 45 ml extra-virgin olive oil
- 30 ml Dijon mustard
- 30 ml maple syrup or firmly packed light brown sugar
- 3 cloves garlic finely grated or minced
- 2 tsp fine sea salt or kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried thyme or 2 tsp finely chopped fresh thyme
- 1 tsp dried rosemary lightly crushed; or 2 tsp finely chopped fresh rosemary
- 1 tsp sweet paprika
- 1/4 tsp ground allspice optional; or cinnamon
For the chicken and roasting
- 1 whole chicken 1.4–1.8 kg / 3–4 lb
- 1 small onion quartered
- 1 small firm apple cored and quartered (optional)
- 1–2 tsp olive oil for the skin, if needed
- salt for seasoning the outside of the chicken
- black pepper for seasoning the outside of the chicken
Instructions
- Make the marinade base. In a medium bowl or large measuring jug, whisk together the apple cider, apple cider vinegar, olive oil, Dijon mustard, and maple syrup or brown sugar until the sugar dissolves and the liquids look emulsified.
- Add aromatics and seasoning. Stir in the garlic, salt, black pepper, thyme, rosemary, paprika, and allspice or cinnamon (if using). Taste and adjust salt or acidity if needed.
- Prepare the chicken. Pat the chicken very dry (including the cavity), trim any large excess fat near the cavity opening, and tuck wing tips behind the shoulders.
- Marinate in a bag or dish. Place chicken in a large zip-top bag or snug nonreactive dish. Pour marinade over and turn to coat well; seal bag (pressing out excess air) or turn chicken a couple of times in the dish.
- Chill and marinate. Refrigerate at least 2 hours and up to 12 hours, flipping/rotating once or twice so all surfaces contact the marinade.
- Bring closer to room temperature. About 30–40 minutes before roasting, remove chicken from the fridge, lift it out of the marinade, let excess drip off on a plate or rack, and discard used marinade.
- Dry the skin thoroughly. Pat chicken dry again. Lightly rub the skin with 1–2 teaspoons olive oil if needed, then season the outside generously with salt and a little black pepper.
- Preheat oven and prepare pan. Set a rack in the lower-middle position and preheat to 220°C / 425°F. Arrange onion quarters and apple pieces (if using) in a roasting pan (with rack if available) or an oven-safe skillet/baking dish.
- Stuff and truss (optional). Add a couple onion wedges and apple pieces to the cavity. Tie legs loosely with kitchen twine if desired.
- Roast at high heat to start. Place chicken breast-side up on the rack or directly on the onions/apples and roast at 220°C / 425°F for 20 minutes.
- Lower heat and continue roasting. Reduce oven to 190°C / 375°F and roast 40–55 minutes more, depending on size and oven, until nearly done.
- Check for doneness. Using an instant-read thermometer, check the thickest part of the thigh (avoid bone). Target 73–75°C / 165–167°F in the thigh and at least 71°C / 160°F in the breast; tent darkening spots with foil if needed.
- Rest the chicken. Transfer to a board or platter, tent loosely with foil, and rest 10–15 minutes.
- Deglaze the pan (optional). Pour off most fat, leaving browned bits. Set pan over medium heat, add a splash (about 60 ml / 1/4 cup) water, apple cider, or low-sodium chicken stock, scrape up browned bits, and simmer a few minutes; season to taste.
- Carve and serve. Remove twine (if used), carve into pieces, and serve with the roasted onion/apple and pan juices.
Nutrition
Calories: 520kcalCarbohydrates: 14gProtein: 46gFat: 30gSaturated Fat: 6gCholesterol: 170mgSodium: 980mgPotassium: 620mgFiber: 1.2gSugar: 11gVitamin A: 420IUVitamin C: 8mgCalcium: 50mgIron: 2.4mg
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