Chicken roast with cider and apples: a cozy, rustic recipe made for sharing

Nothing says comfort food like a chicken roast with cider and apples. This dish blends tender, slow-cooked poultry with the subtle sweetness of apples and the tang of dry cider. It’s a fall favorite, but honestly, it’s welcome on any dinner table year-round. Whether you’re hosting Sunday lunch or want to warm up a chilly evening, this recipe delivers on flavor and simplicity.

1. Why choose chicken roast with cider and apples?

a. A timeless flavor combo

Apples and poultry have long been culinary soulmates. In traditional French and British kitchens, cider is often used to bring out the richness of the meat while balancing it with fruity acidity. When cooked together, these ingredients create a sauce that’s naturally thick and full of depth.

b. Adaptable and seasonal

This chicken roast shines in autumn when apples are at their peak, but it also adapts well to other seasons. Pair it with roasted potatoes in winter, fresh greens in spring, or even grilled vegetables in summer. It’s a recipe that evolves with your pantry.

FAQ: Can I use another fruit instead of apples?
Absolutely. Pears, plums, or even dried prunes can offer a twist, but firm apples like Golden Delicious or Honeycrisp are the go-to choice for balance and texture.

2. Ingredients and step-by-step instructions

a. Ingredients for 4–6 servings

• 1 chicken roast (about 1 to 1.2 kg / 2.2 to 2.6 lbs)
• 4 firm apples (Golden Delicious, Reine des Reinettes, or Honeycrisp)
• 1 sliced yellow onion
• 500 ml dry apple cider
• 2 tablespoons olive oil
• 1 sprig fresh thyme
• 1 bay leaf
• Salt and freshly ground pepper

b. Cooking directions

1. Sear the chicken roast
   Heat the olive oil in a Dutch oven or oven-safe pot. Brown the chicken roast on all sides until it forms a golden crust. Remove and set aside.
2. Sauté the onion
   In the same pot, cook the sliced onion until soft and translucent. This creates the base of your flavorful sauce.
3. Add the cider and herbs
   Deglaze the pot with cider, scraping up any browned bits. Return the chicken to the pot, add thyme, bay leaf, salt, and pepper. Bring to a simmer.
4. Roast in the oven
   Transfer the pot (or contents) to an oven-safe dish. Roast at 180°C / 350°F for 75–90 minutes, basting with cider juices every 20 minutes.
5. Add the apples
   With 30 minutes left, tuck the apple slices around the meat. They’ll soften without falling apart and soak up the aromatic juices.

3. Pro tips to elevate your chicken roast

a. Finish with honey

Want an irresistible glaze? Drizzle a tablespoon of honey into the pan juices just before serving. It enhances the sweet-and-savory balance and gives the sauce a beautiful shine.

b. Try a twist with Calvados or spice

A splash of Calvados (apple brandy) added early in cooking brings extra depth. Or try a pinch of ground cinnamon or cloves with the apples for a warmer, more festive version. Keep it subtle, though — the goal is harmony, not overpowering the dish.

Real-life tip:
“I swapped cider for perry and added a hint of cinnamon. My guests were so impressed, they asked for the recipe before dessert!”

FAQ: Can I make this ahead of time?
Definitely. This chicken roast reheats beautifully. Store it in its juices and warm it slowly in the oven, covered, to keep it moist and flavorful.

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Should You Wash Raw Chicken? What Experts Say and What to Do Instead