Rosemary Apple Cider Vinegar Chicken
*Chickens may be classified as fryer or roaster. Fryers are younger, and smaller than roasters. You can use whatever kind of chicken you like. The only difference is the cooking time. This recipe is for a larger chicken. If you use a fryer (smaller bird), you may need to adjust the seasonings. Chickens may come packed with “spare parts,” meaning the neck, giblets, and organs. If present, they are typically packed in the cavity and need to be removed prior to cooking. These parts can be boiled for soup stock, or frozen for later use. You may discard if desired.
Servings for this recipes is based on 4 oz cooked meat per person, and considers percent yield by subtracting weight of bones, and cooking losses
Ingredients
- One whole organic roaster chicken about 5 pounds*
- ½ cup apple cider vinegar
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- ¼ cup chopped fresh rosemary
Instructions
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-Adjust oven rack to one notch below center
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-Preheat oven to 350 degrees, using “Convection Roast” setting if available – see note below
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-Line a roasting pan with parchment paper
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-Place chicken in pan breast side up
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-Drizzle chicken with apple cider vinegar, including inside cavity
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-Sprinkle chicken with salt, pepper, and rosemary, including inside cavity
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-Roast in oven for about 20 minutes per pound, or until internal temperature reads 165 degrees F on a thermometer
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-Remove from oven, and tent bird with a fresh piece of parchment paper
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-Allow to sit for about 20 minutes before slicing
Recipe Notes
A note about oven settings:
Using the convection setting activates both the bake element (bottom), and broil element (top), while a fan in the oven blows the hot air around. This results in beautiful searing and browning of meats, and will ensure a crispy skin on your chicken. It also hastens cooking time, so check temperatures 20 minutes early. If you do not have a convection setting, your chicken will likely take a little longer. Be sure to achieve the minimum recommended temperature.