Ingredients:

  • 1 whole roasting chicken (approx. 4 lbs)
  • 2 tbsp unsalted butter, softened
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 0.5 tsp smoked paprika
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 lb fingerling potatoes, halved
  • 1 large parsnip, sliced into rounds
  • 1 red onion, cut into thick wedges
  • 1 cup hard apple cider
  • 0.5 cup chicken bone broth
  • 1 tbsp Dijon mustard
  • 1 tbsp honey

Instructions:

  1. Preheat oven to 425°F (220°C). Pat the chicken extremely dry with paper towels to ensure crispy skin.
  2. Rub softened butter and 1 tablespoon of olive oil under the skin of the breasts and over the exterior. Season with salt, pepper, and paprika. Stuff the cavity with lemon halves and rosemary sprigs.
  3. In a large cast-iron skillet or roasting pan, toss carrots, potatoes, parsnip, and onion with the remaining 2 tablespoons of olive oil and a pinch of salt. Spread into an even layer.
  4. Place the chicken directly on top of the vegetable bed. Roast in the preheated oven for 15 minutes to start the browning process.
  5. Whisk together the hard cider, bone broth, Dijon mustard, and honey in a small bowl to create the glaze.
  6. Reduce oven temperature to 375°F (190°C). Pour half of the cider glaze over the chicken and vegetables. Continue roasting for another 50-60 minutes, basting with the remaining glaze halfway through.
  7. Remove when the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Let the chicken rest for 15 minutes before carving.