Best Apple Cider Ranch Roasted Chicken Recipes

Apple Cider Roasted Chicken image

Provided by Jamie Geller

Time 50m

Yield 6+

Number Of Ingredients 6

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)

Steps:

1. Preheat oven to 350°F. 2. 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. 3. 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. 4. Transfer chicken to platter and spoon cider over chicken. Top with chutney, if desired.

Nutrition Facts :

Apple Cider Glazed Roasted Chickens image

Provided by Christin Mahrlig

Number Of Ingredients 7

3 cups apple cider
1 whole chicken
salt and freshly ground black pepper
1 Granny Smith or Pink Lady apple, (quartered)
1 small sweet onion, (quartered)
8 sprigs fresh thyme
2 tablespoons butter, (softened)

Steps:

Preheat oven to 450 degrees. Grease a wire rack and set inside a roasting pan.
Bring apple cider to a boil in a small saucepan. Cook until reduced to 1/2 cup.
Rinse chicken with cold water and pat dry with paper towels.
Sprinkle inside cavity of chicken with salt and pepper.
Stuff cavity with 2 apple quarters, 2 onion quarters, and the thyme.
Rub butter over chicken and season outside of chicken with salt and pepper.
Tie legs together with twine and set chicken on prepared rack.
Place in preheated oven and bake 30 minutes. Reduce oven temperature to 350 degrees and bake, basting with reduced apple cider every 15 minutes, until chicken reaches internal temperature of 165 degrees, about 30 to 45 minutes.
If skin hasn't browned up enough, broil for 2 to 5 minutes.

Apple Cider Chicken image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Steps:

Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.