This roasted chicken and potatoes feature a delightful cider-based rub packed with incredible spices like paprika, garlic, and earthy oregano.
Recently, I've been obsessed with apple cider vinegar. Just like lemon juice, it provides a wonderful tang. It's fantastic, and incorporating this incredible ingredient into your meat meals is an excellent way to get apple cider vinegar into your diet.
Apple Cider Rub Details
You are going to want to put this rub on EVERYTHING! I recommend rubbing it on different types of poultry like chicken, turkey, quail, and duck. Also, it would be great with vegetables and fish. However, I have yet to try it on beef.
This rub consists of apple cider for a tangy and sour flavor, spices such as granulated garlic, paprika, coriander, and earthy oregano, pure maple syrup to counteract the acidity of the vinegar, and olive oil to help cook the chicken and veggies, turning them caramelized and golden.
Cider Rub Instructions
- Add the granulated garlic, paprika, coriander, oregano, salt, and coarse black pepper into a mixing bowl. Stir all the spices until thoroughly mixed.
- Next, add the apple cider vinegar, pure maple syrup, and olive oil. Stir the mixture with a spoon until a thick paste is the final result.
- Place the rub aside and start prepping the vegetables and chicken.
How to Roasted Chicken and Potatoes
We are going to dive straight into the recipe and I couldn't be more excited to share this apple cider chicken and potatoes with you all. ♡
- Preheat the oven to 400°F. While the oven is heating, peel and cut the potatoes into chunky wedges. (I used savory Yukon gold, Beauregard, and Japanese sweet potatoes).
- Arrange the potatoes at the bottom of the pot. Add a large red, white, or yellow onion to the pot. I like to cut the onions into thick, chunky slices as well.
- Add a generous tablespoon of the rub to the potatoes and onion. Use tongs or your hands to mix and make sure each veggie is coated in seasoning.
- After washing and drying your chicken with paper towels, rub every nook and cranny with the apple cider rub. Then, place the seasoned chicken directly on top of the veggies and add 5-7 sprigs of thyme.
- Cover the pot with a lid, then transfer it to the oven and bake for 60 minutes. After 60 minutes, remove the cover and cook for a further 5-7 minutes to crisp up the skin.
- I like to drizzle all of the juices at the bottom of the pot over the chicken and vegetables before serving.
My family ate this roasted chicken and potatoes with a side of buttery rice and a simple cucumber and tomato salad. Also, another option is to enjoy this cozy meal with sliced rustic bread as well. I would dip that piece of bread into the juices—if I were you.
How to Store
Place leftovers in a container with a lid and place into the refrigerator for up to 3 days.
Don't throw away your carcass. Place the chicken carcass in a freezer-safe container or plastic bag and store it in your freezer for up to 6 months. Use the carcass to make chicken broth for the future.
How to Reheat
Stovetop: if you are a busy mom, chances are you simply placed your Dutch Oven right into the fridge. In that case, simply take the pot out of the fridge and place it over medium-low heat until heated through.
Microwave: for the rest of us, add the portion that you need into a microwave-safe bowl. Place it into the microwave for 2-3 minutes or until hot.
More crave-worthy recipes to try.
Lemon Chicken Thighs. These lemon chicken thighs are wonderful and tangy from lemons, fresh thyme, and pungent garlic, making this dinner undeniably delicious.
Bolognese Sauce Recipe. Authentic Italian-style bolognese sauce that pairs perfectly with spaghetti or pappardelle pasta for a satisfying and comforting meal.
Cider Roasted Chicken and Potatoes
Apple Cider Rub
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 2 teaspoons ground coriander
- 1 teaspoon oregano
- 1 teaspoon coarse black pepper
- 2 teaspoons salt
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon olive oil
- 4 medium Yukon Gold potatoes
- 3 medium sweet potatoes
- 1 large onion
- 5-7 sprigs fresh thyme
- kitchen twine or floss to tie the chicken's legs.
- Preheat the oven to 400°F
- In a mixing bowl, combine paprika, granulated garlic, coriander, oregano, coarse black pepper, and salt. Stir to fully incorporate spices together.
- Add the apple cider vinegar, pure maple syrup, and olive oil to the spices. Stir the ingredients with a spoon until it forms a thick paste. Place aside.
Prepare the Vegetables
- Peel and cut the potatoes and onion into chunky wedges.
Prepare the Chicken
- Wash and dry the chicken with paper towels. Place aside.
Combine all Ingredients
- Place the onion and potatoes in the bottom of the Dutch oven. Add a generous tablespoon of the apple cider rub paste. Mix and toss until the veggies are coated in the rub.
- Coat the chicken with the apple cider rub.
- Place the seasoned chicken directly on top of the potatoes and onion. Ties the chicken's legs together with kitchen twine or floss.
- Add 5-7 sprigs of thyme
- Cover the pot with a lid and bake in the oven for 60 minutes.
- Bake for an additional 5-7 minutes uncovered for crispy skin.
- Drizzle all of the juices from the bottom of the pot over the chicken and potatoes right before serving.