Apple Cider Roasted Chicken

On Sunday, I had this brilliant idea to roast a whole chicken. I had never cooked a whole chicken before, but it sounded like a good idea to try during one of our Sunday family dinners with the Hungry Trio.

When I thought about a flavor profile for this meal, I had apples on my mind. I found a recipe online from Spicy Southern Kitchen for apple cider roast chicken that seemed perfect for a late fall Sunday meal.

This recipe is surprisingly simple. I seasoned the bird, stuffed it with apples and onions, rubbed butter over the skin, and then pour reduced apple cider into the pan. Then, we let the oven do its magic.

The chicken roasted for about 1 hour, 20 minutes. By that time, the internal temperature had reached 163 degrees. The skin had a beautiful dark hue and looked perfectly crispy.

While the chicken was roasting, Chris worked on some sides. He made roasted carrots (at my request) and cinnamon potatoes. I was uncertain about the idea of these potatoes. Cinnamon and potatoes seemed liked a strange mix, but I was willing to give it a chance. I really have become much more adventurous when it comes to food.

This turned out to be quite an amazing meal. We all commented that this seemed to be the first time we all cooked together where everything was a hit. We have had a few recent experiments fall flat.

Let’s start with the chicken.  This chicken was so tender and juicy. It was evident how juicy the bird was as Andrew (our assigned carver) sliced into it. I was definitely worried that the meat would be dry, especially the breast. But it was quite the opposite. This juicy chicken also burst with flavor from the apples and vegetables.

The carrots Chris made were delicious. Roasted carrots are one of the most under-appreciated vegetable dishes. They pop with color and flavor, and are so easy to make. We just drizzled some olive oil over the carrots and then seasoned them with season salt, pepper, and dried rosemary. You can adapt the seasonings depending on what they are being served alongside.

Finally, I have a few thoughts on these potatoes. I was actually not expecting to like them. I didn’t think the flavors were going to work, but I was wrong. These potatoes were so good. Chris cooked them to a perfect tenderness. The spices were warm and cozy, pairing perfectly with a roast chicken. It is the kind of warmth in food that hugs your insides. I was quite impressed and even sorry that I doubted my best friend’s tastes.

Finally, I can’t go without mentioning the mulled wine that Chris made. He had a persimmon lying around the house. Why? Well, I don’t really know, but he did. But hey, if I get some wine out of this, I am cool with learning something new. I enjoyed a nice glass of this hot wine drink. It was a nice treat as we waited for the chicken to roast.

I honestly think this was a perfect meal for one of our Sunday family dinners. I am glad after talking about this for awhile that we have been consistent with making these meals together. It is a good way to ensure we get to see each other and a good way to mentally prepare for the week to come. Oh, and the good food. That’s a plus. I can’t wait to see what we come up with for 2019.