Cider-Roasted Chicken

Name: Cider-Roasted Chicken
Ingredients: 1 whole roasting chicken (5 to 7 pounds); 1/4 cup butter; 2-1/2 cups apple cider; 6 to 8 small unpeeled red potatoes, quartered; 6 to 8 small onions, peeled and quartered; 1 to 2 medium green peppers, cut into strips; 6 to 8 bacon strips; 2 to 4 small tomatoes, quartered

8 ingredients

3 steps

Ingredients

1 whole roasting chicken (5 to 7 pounds)
1/4 cup butter
2-1/2 cups apple cider
6 to 8 small unpeeled red potatoes, quartered
6 to 8 small onions, peeled and quartered
1 to 2 medium green peppers, cut into strips
6 to 8 bacon strips
2 to 4 small tomatoes, quartered

Directions

1

Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours.
2

Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often.
3

Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.