This week has really felt like fall is officially here. The mornings and evenings are finally getting chilly and the sky has been more overcast over the past few days. As a big patch of rain made its way towards us this afternoon, I was hit with a serious craving for a warm, hearty dinner. We have been having a lot of salads lately and don’t get me wrong, I LOVE a good salad, but today I needed something warm and cozy…. something like this roast chicken with apple cider gravy.
Let me start by saying that this really hit the spot. I love roast chicken (that crispy skin glorious!) and the apple cider gravy is simply wonderful. This meal is like a Sunday dinner that makes you feel all cozy and special… even on a Thursday.
Let’s get started…
Roasting chicken is the easiest way to make chicken and as long as you have a meat thermometer, you will get juicy chicken every time. If you are interested in reading a more detailed recipe on roasting chicken, check out my roast chicken recipe…
Start by preheating your oven to 425 degrees. While the oven is heating up, pat your bone-in skin-on chicken breasts dry with paper towels. Season the chicken with garlic powder, onion powder, paprika, chili powder, cumin, black pepper and dried parsley.
Because we are making a pan gravy with this chicken, we are quickly searing the chicken breasts in a skillet to both create a great crust on the chicken and to give us some brown bits in our future gravy pan.
Add 2 tablespoons of butter into a large skillet and place it over medium to medium high heat. Once the butter is melted and the skillet is very warm, place the seasoned chicken skin side down into the skillet and let is crisp undisturbed for 2-3 minutes.
Once the skin side is golden brown and crispy, transfer the chicken skin side up onto a parchment lined baking sheet and bake at 425 degrees for 45-60 minutes or until the interior temperature reaches 165 degrees.
While the chicken roasts, cover the skillet and transfer it off of the heat.
When the chicken has about 15 minutes left in the oven, put the skillet back over medium heat and once it has re-warmed, add 1 tablespoon of butter and 1 finely chopped shallot. Cook the shallot for about 3 minutes or until it begins to soften.
Once the shallots have started to soften, sprinkle 1/3 cup of flour into the skillet and cook, stirring consistently, for 60 seconds.
Next, add 1 cup of chicken stock and whisk to incorporate the shallots, flour and all of the brown bits from the skillet. Once everything is whisked up into the chicken stock, add 2 cups of apple cider and bring the gravy up to a simmer.
Let the gravy simmer for a few minutes, whisking occasionally, until it has thickened a bit. Taste and add salt and pepper, as needed.
This gravy is so delicious. The texture is thick and smooth and the flavor is incredible. The base is that classic homey chicken flavoring with the addition of subtly sweet apple goodness.
Once your chicken has roasted, we are ready to eat! I love serving this roast chicken and apple cider gravy with some green beans and my very favorite spiced apple sauce. The combination is so warm and comforting…
So the next time you are craving a meal that feels like a warm hug, I would love to suggest this roast chicken with apple cider gravy. You are going to love it…
Happy fall everyone!
Roast Chicken with Apple Cider Gravy
Ingredients
- bone-in skin-on chicken breasts
- a combination of garlic powder, onion powder, paprika, chili powder, cumin, black pepper and dried parsley (about 1/4 teaspoon per breast)
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 1/3 cup all purpose flour
- 2 cups apple cider
- 1 cup chicken stock
- salt and black pepper
Instructions
- Preheat your oven to 425 degrees
- Pat bone-in skin-on chicken breasts dry with paper towels and season them with garlic powder, onion powder, paprika, chili powder, cumin, black pepper and dried parsley
- Add 2 tablespoons of butter into a skillet and place it over medium to medium high heat
- Once the butter has melted and the skillet is warm, place the seasoned chicken breasts skin side down into the skillet and let them cook undisturbed for about 3 minutes
- Once the skin is golden and crispy, transfer the chicken skin side up onto a parchment lined baking sheet and place them onto a middle rack in a 425 degree oven
- Cover the skillet you seared the chicken in and transfer it off of the heat while the chicken is roasting
- Roast the chicken for 45-60 minutes or until the internal temperature reaches 165 degrees. If the chicken skin is getting too dark, cover loosely with foil
- When the chicken has about 15 minutes left in the oven, return the skillet to medium heat and add 1 tablespoon of butter into the skillet
- Once the skillet is warm and the butter has melted, add 1 large finely chopped shallot into the skillet and cook for about 3 minutes
- Once the shallot has started to soften, sprinkle about 1/3 cup of flour into the skillet and cook, stirring consistently, for about 60 seconds
- Add 1 cup of chicken stock and whisk until the shallots, flour and browned bits are all incorporated
- Add 2 cups of apple cider and bring the gravy to a simmer
- Simmer the gravy for several minutes
- Once the gravy has started to thicken, taste and add salt and pepper, if necessary
