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Cider-Maple Spatchcock Chicken

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This Cider-Maple Spatchcock Chicken is juicy, crispy-skinned, and infused with the cozy flavors of apple cider, maple syrup, garlic, and fresh herbs. Perfect for fall dinners or holiday gatherings, it roasts evenly and beautifully every time.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs), spatchcocked
  • 1/2 cup apple cider
  • 2 tbsp pure maple syrup
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh thyme leaves
  • 1 tbsp chopped fresh rosemary
  • Salt and pepper, to taste
  • 1 apple, sliced (optional, for roasting bed)
  • 1 onion, sliced (optional, for roasting bed)

Instructions

  • 1. Preheat oven to 425°F (220°C). Line a baking sheet or roasting pan with foil and a rack.
  • 2. In a bowl, whisk together apple cider, maple syrup, olive oil, garlic, Dijon, vinegar, thyme, rosemary, salt, and pepper.
  • 3. Pat chicken dry and place breast-side up on the rack. Brush generously with the cider-maple mixture.
  • 4. Optionally, place apple and onion slices under the chicken for extra flavor.
  • 5. Roast for 45–55 minutes, basting once halfway through, until internal temperature reaches 165°F (74°C).
  • 6. Let rest 10 minutes before carving and drizzle with pan juices before serving.

Notes

  • Spatchcocking helps the chicken cook evenly and stay juicy.
  • You can prepare the marinade up to a day in advance for deeper flavor.
  • Pair with roasted sweet potatoes or wild rice for a complete fall meal.

Nutrition

Keywords: cider-maple spatchcock chicken, roasted chicken, fall dinner, maple chicken recipe

Find it online: https://dishfoody.com/cider-maple-spatchcock-chicken-recipe/