RECIPE

Roasted Chicken with Cider Vinegar Barbeque Sauce

Recipe Created For

Oval Dutch Oven

Main Course

Poultry

Cook Time

Over 2 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

For the Roasted Chicken

1 (3-4 lb.) whole chicken, rinsed, cleaned, patted dry and trussed
6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper

For the Cider Vinegar Barbecue Sauce

1 1/2 cups apple cider vinegar
3/4 cup ketchup
1/2 cup Dijon or spicy mustard
1/3 cup dark brown sugar, firmly packed
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
3 teaspoons kosher salt
2 teaspoons ground black pepper

Roasted chicken is always a show-stopping meal for friends and family, offering home cooks the ability to incorporate their own set of ingredients and spices to make it their own. Our Roasted Chicken with Cider Vinegar Barbeque Sauce is no different, delivering a truly well-balanced main course. The cider vinegar sauce is sweet, savoury, and tangy, while the dash of cayenne pepper adds the perfect amount of heat to the mix.

Our Oval Dutch Oven, featuring an elongated shape, is the ideal piece of cookware to roast the chicken to perfection, locking in heat and moisture with its tight-fitting lid and thick enamelled cast iron walls. Simply set it to medium heat, sit back, and relax as all the rich flavours come together. Your guests will be impressed by the restaurant-level flavours of this dish, and may just ask you for the recipe!

Our Roasted Chicken with Cider Vinegar Barbeque Sauce is a great meal to prepare when entertaining friends and family and take our word for it – will not look out of place on a holiday table! This recipe serves between four and six portions, and takes just over an hour to make, including the 1 ½ hour cook window for the chicken. Be sure to grab all the ingredients below on your next grocery run and follow the steps before tackling this recipe!

INGREDIENTS

For the Roasted Chicken

1 (3-4 lb.) whole chicken, rinsed, cleaned, patted dry and trussed
6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper

For the Cider Vinegar Barbecue Sauce

1 1/2 cups apple cider vinegar
3/4 cup ketchup
1/2 cup Dijon or spicy mustard
1/3 cup dark brown sugar, firmly packed
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
3 teaspoons kosher salt
2 teaspoons ground black pepper

EQUIPMENT

INSTRUCTIONS

Preheat oven to 425 F. Bring chicken to room temperature before roasting. Coat the chicken with 3 tablespoons of olive oil and season generously with salt and pepper. Place remaining 3 tablespoons of olive oil in the Oval Dutch Oven and set chicken on top, breast side up.

Place the chicken in the oven and roast uncovered for 1 1/2 hours or until meat thermometer registers 155 F in thickest thigh and chicken is golden brown. Allow chicken to rest 15 minutes before carving into quarters.

While the chicken is resting, in a Stainless-Steel Saucepan over medium heat, simmer all ingredients until the sugar has dissolved and the sauce has thickened, approximately 8 to 10 minutes. Pour over hot chicken quarters or serve as an accompaniment for dunking.