- Serves: 1 Chicken
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- 1 Whole Chicken, cavity washed & entrails removed
- 2 c. Dry Hard Apple Cider
- 1 Tart Apple, quartered
- 1 Yellow Onion, quartered
- 1 large bundle Thyme
- 2 Carrots, peeled & cut in half
- 2 lb. Yukon Gold Potatoes, scrubbed & cubed
- Salt & Black Pepper
Preheat oven to 450 degrees. Thoroughly grease a wire roasting rack and place in large, rimmed baking dish. Heat cider in a small saucepan until boiling, then reduce heat to medium-low; simmer until reduced to about 1/2 cup, about 30 minutes.
Pat chicken dry with paper towels to remove excess moisture, then season cavity thoroughly with salt and pepper. Stuff chicken with the apple, onion, thyme, and carrots, then butter skin and season the outside of the chicken thoroughly. Place on greased roasting rack, then potatoes to the baking dish underneath.
Bake until chicken is golden brown, about 30 minutes then reduce heat 350 degrees. Baste with cider reduction every 15 minutes for about 30 to 45 minutes, or until chicken reaches an internal temperature of 165 degrees. Let rest at least 15 minutes and season potatoes to taste before serving.