Baked Chicken with Cider and Apples

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


6poundwhole chicken (quartered - or two 3 pound chickens quartered)
2cupapple cider
1cupall-purpose flour
1tablespoonground ginger
2teaspoonground cinnamon
  salt and ground black pepper (to taste)
3tablespoonbrown sugar
2 apples (cored and cut into thin wedges)


One day before serving, place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally.

Heat oven to 350F.

Remove the chicken from the cider but reserve the cider. Mix the flour, ginger, cinnamon, and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan.

Bake the chicken for 40 minutes.

Meanwhile, combine the reserved cider, the brown sugar, applejack, and apple slices.

Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with the pan juices. Serve immediately.

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