The reason I chose to do this recipe, is me and my friends are not huge beer drinkers. But we love ciders, and we love chicken. So for our weekly Sunday dinner we decided to test this out. Since it’s a cider I wanted to use the brown sugar for that sweetness. I also love the crispy coat brown sugar baked on looks and taste. We enjoyed this very much, and I hope y’all do as well. Any question, comments, or concerns or always welcomed. I’ll be more than happy to reply! Thanks!
- 1 Whole roasting chicken
- 1 tall boy of cider
- Dry seasoning
- 1 cup brown sugar
- 1 pinch Cayanne pepper
- 2 tsp paprika
- 1 tbs garlic powder
- 1 tbs onion powder
- 2 ounces olive oil
- to taste Salt
- to taste Pepper
- 1 tbs rosemary
- 1 tbs thyme
- Cooking equipment
- Large pan for catching drippings
Preheat oven 300 degrees, remove middle rack to allow the chicken to fit to your oven. Make sure you did this before it gets hot.
Combine all dry seasoning until combine, and add olive oil. Set mixture to the side.
Take chicken out of packaging. Remove any gizzard, hearts, or other pieces that might be in the chicken. You can dispose of them, or save them for a giblet gravy cause you know waste not want not. Give the chicken a good rinse off and thought pat dry.
Takes the mixture of seasoning and olive oil, and give the chicken a good rub down. Make sure to get it all over every nook and cranny.
Remove about half of the cider can contents into a cup set aside. Place seasoned chicken on the tall boy, then both on to large pan for drippings. Pour the other half of the content from the tall boy into the pan. Place the chicken whilst on the pan into the oven, and go ahead and close it.
Cook chicken for about 30-40 minutes, or until juices run clear and chicken is fully cooked. Cook time may vary based on oven. After it has fully cooked let sit for about 10 minutes, then dig in! I hope you enjoy it.
If you have any suggestions please feel free to express, thanks!
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