Apple Cider-Ranch Roasted Chicken

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Rinse chicken and remove insides; dry off with a paper towel.

3. Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.

4. Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.

5. Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.

6. Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.

Cook's Note:

While waiting for the chicken to roast, you can make gravy with the dripping in the pan. Don't forget to add the onions and any remaining ingredients from inside the chicken. Use either a blender or immersion blender to liquefy the onions for a smooth gravy.

Editor's Note:

Nutrition data for this recipe includes the full amount of apple cider, onion, and garlic inserted into the chicken. The actual amount of these consumed will vary.