Cider Roasted Chicken and Potatoes
Roasted chicken and potatoes covered in an apple cider rub and cooked alongside golden potatoes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 people 1x
- Category: Chicken, Dinner
- Cuisine: American
Ingredients
Scale
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
Vegetables
- 4 medium Yukon Gold potatoes
- 3 medium sweet potatoes
- 1 large onion
Herbs
- 5-7 sprigs fresh thyme
Extras
- kitchen twine or floss to tie the chicken's legs.
Instructions
- Preheat the oven to 400°F
Cider Rub
- 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.