Ingredients:
- 1 whole chicken (4-5 lbs)
- 2 tbsp olive oil
- 1 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp rosemary
- 2 apples, sliced
- 1/2 cup fresh or dried cranberries
- 1 small onion, quartered
- 1/2 cup chicken broth
- 1/4 cup apple cider
Directions:
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- In a small bowl, combine olive oil, melted butter, garlic, salt, pepper, thyme, and rosemary. Brush the mixture evenly over the chicken, ensuring it’s well coated.
- Stuff the cavity of the chicken with half the apple slices, cranberries, and onion quarters. Scatter the remaining apples, cranberries, and onion around the chicken in the pan.
- Pour the chicken broth and apple cider into the bottom of the pan to keep the chicken moist during roasting.
- Roast for 1 hour and 20 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken every 30 minutes with the pan juices.
- Let the chicken rest for 10-15 minutes before carving and serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Servings: 6 servings
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