Apple Cider Roasted Chicken
This is a simple, straightforward way to get tender and juicy chicken that tastes like fall. With simple ingredients, this recipe is an accessible crowd-pleaser.
This dish uses two spices that you may not have in your pantry, Five-Spice Powder and Ancho Chili Powder.
Five-Spice is a blend of cinnamon, fennel seeds, star anise, Sichuan peppercorn, and cloves commonly used in Chinese and some Vietnamese cuisine. I keep it on hand and use it for all kinds of recipes through fall and winter. The warm flavor is very similar to apple pie seasoning, just a little better.
Ancho Chili Powder also makes an appearance in this recipe. Unlike regular chili powder, ancho chili powder is simply one type of pepper, poblano, dried, and ground whereas chili powder is often a mix of several peppers along with things like garlic and salt. In a pinch, chili powder will work, but try to get your hands on some of the good stuff if you can.
Apple Cider Roasted Chicken
Ingredients
3 apples, sliced 1/2” thick
1/4 c apple cider
1 chicken, halved
1/2 teaspoon five-spice powder
1/2 teaspoon ancho chili powder
salt and pepper to taste
Directions
Preheat the oven to 375.
Fill the bottom of a roasting pan with the sliced apples and add the cider.
Pat the chicken dry with paper towels and season with salt, pepper, five-spice, and ancho chili powder. Cover with foil and bake 20 minutes. Remove the foil and bake 25 more minutes or until the chicken is 165*.
Remove the chicken from the oven, cover with foil, and allow it to rest 10 minutes before serving.
