This apple harvest roasted chicken is a cozy, fall-inspired dish that fills the kitchen with the warm aromas of cinnamon, apples, and savory herbs. A whole chicken is stuffed with apple slices and onions, rubbed with ghee and spices, and roasted over a bath of apple cider that infuses every bite with moisture and flavor. It’s the kind of comforting recipe I turn to when I want something hearty, seasonal, and satisfying without being overly complicated.

Why I’ll Love This Recipe

I love how this recipe brings together the sweetness of apples, the earthiness of onions, and the richness of roasted chicken. It’s incredibly simple to prep but makes the house smell like I’ve been cooking all day. The apple cider in the roasting pan works like a gentle steamer, helping the chicken stay tender and juicy while also flavoring the vegetables and drippings. It’s perfect for a Sunday dinner, a holiday meal, or just because I want something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken (about 4–5 pounds)

• 1 tablespoon ghee (or substitute with unsalted butter)

• 1½ teaspoons kosher salt

• 1 teaspoon ground black pepper

• ½ teaspoon ground cinnamon

• 1 large Honeycrisp apple (or similar firm apple), sliced into wedges

• 1 large white onion, peeled and quartered

• 1½ cups apple cider

Directions

1. I start by preheating the oven to 375°F (190°C).

2. I pat the chicken dry with paper towels to ensure the skin roasts up crispy.

3. I stuff the cavity of the chicken with the apple wedges and onion quarters, alternating the pieces to distribute flavor evenly.

4. Then, I rub the ghee all over the outside of the chicken, making sure to get into every crevice.

5. I sprinkle the salt, pepper, and cinnamon evenly over the chicken, pressing it in gently so it sticks to the skin.

6. I place the chicken breast-side up on a roasting rack set inside a roasting pan. If I don’t have a rack, I just lay it directly in the pan.

7. I pour the apple cider into the bottom of the roasting pan, making sure it doesn’t touch the chicken but is close enough to create steam.

8. I cover the chicken loosely with foil to lock in the moisture during the first part of roasting.

9. I roast it in the oven for about 45 minutes, then remove the foil and continue roasting for another 20–30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

10. Once done, I remove the chicken from the oven and let it rest for 10–15 minutes before carving. This keeps all those juices locked in.

Servings and timing

• Prep time: 10 minutes

• Cook time: 1 hour 15 minutes

• Total time: 1 hour 25 minutes

• Servings: Serves 4 to 6 people

Variations

• I sometimes add fresh rosemary or thyme sprigs inside the cavity for an herbal note.

• If I want more crispiness on the skin, I roast uncovered for the last 15 minutes.

• For added flavor, I use spiced cider instead of plain apple cider.

• I also roast vegetables like carrots or parsnips in the pan alongside the chicken for a complete meal.

• If I’m short on time, I’ll use bone-in chicken thighs instead of a whole chicken and reduce the cooking time to about 40–45 minutes.

Storage / Reheating

• I store any leftovers in an airtight container in the fridge for up to 4 days.

• To reheat, I place pieces of chicken in a baking dish, splash a bit of broth or cider over the top, and cover with foil. I reheat it in a 325°F (160°C) oven for about 15–20 minutes until warmed through.

• For faster reheating, I use the stovetop: I place sliced chicken in a pan with a little cider or water, cover, and gently heat until hot.

• I also like shredding the leftover meat for sandwiches or tossing it into salads the next day.

FAQs

1. What type of apple works best for this recipe?

I use Honeycrisp because it’s sweet, firm, and doesn’t turn mushy during roasting. Fuji or Braeburn also work well.

2. Can I use boneless chicken instead of a whole bird?

Yes, I’ve done this with bone-in, skin-on chicken thighs or breasts. They cook faster and still soak up great flavor from the apple and cider.

3. How do I know the chicken is fully cooked?

I always check the internal temperature with a meat thermometer — it should reach 165°F (74°C) in the thickest part of the thigh or breast, and the juices should run clear.

4. Can I make this recipe ahead of time?

I can prep the chicken a day ahead by seasoning it and stuffing it, then refrigerate it uncovered overnight to dry out the skin slightly for better crisping. I roast it fresh the next day.

5. What sides go well with this dish?

I usually serve it with mashed potatoes, roasted sweet potatoes, or a fall salad with pecans and cranberries. The apple flavor pairs beautifully with earthy and sweet sides.

Conclusion

This apple harvest roasted chicken is one of those go-to meals I come back to every fall. It’s warm, rustic, and full of seasonal flavors that feel both nostalgic and comforting. Whether I’m hosting guests or making a cozy dinner for my family, this recipe never fails to impress.