The Sublime Simplicity of Upright Chicken in the Oven with Garlic and Cider

There are those dishes that, through a moment of pure serendipity, lodge themselves deep in your culinary soul. For me, Upright Chicken with Garlic and Cider is one such revelation. I remember the first time I stumbled upon this magic. I was experimenting, as I often do, with ways to elevate a simple roast chicken. I had a stoneware roasting dish with a built-in ceramic “can,” and I was looking for a liquid to infuse the bird from the inside. My pantry was stocked with apple cider, and a bulb of garlic was calling my name. The aroma that filled my kitchen that day was intoxicating, a harmonious blend of savory, sweet, and herbaceous notes that promised something truly special. It was an accidental masterpiece, and one I’ve returned to countless times since, a testament to how the simplest combinations can yield the most profound flavors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: Varies (approx. 20 minutes per pound)
• Total Time: 2 hours 5 minutes
• Servings: 4
• Yield: 1 whole roasted chicken
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 fresh roasting chicken (4-5 lbs)
• 3 fresh garlic cloves
• 8 ounces apple cider
• 1 teaspoon rosemary
• McCormick’s Montreal Brand steak seasoning (plain MSS, not spicy or for poultry)

Equipment Needed

• Stoneware roasting dish with a built-in vertical roasting cup (or any similar vertical roaster)
• Oven
• Foil
• Cookie sheet or foil (optional, for catching drips)

Instructions

The beauty of this Upright Chicken lies in its straightforward elegance. It’s a dish that requires minimal fuss but delivers maximum flavor, proving that sometimes, the most memorable meals emerge from the simplest of preparations.

1. Preheat your oven to 350°F (175°C). This consistent, moderate temperature is key to achieving beautifully cooked, moist chicken.
2. Prepare the aromatic infusion: Pour the 8 ounces of apple cider into the cup of your roasting dish. This will be the liquid that steams and infuses the chicken from within, lending it a subtle sweetness and moisture.
3. Add the garlic: Peel and crush the 3 fresh garlic cloves. Drop them directly into the cider. As the chicken roasts, the garlic will soften and meld with the cider, creating a wonderfully flavorful base.
4. Incorporate the rosemary: Add the 1 teaspoon of rosemary to the cider. This herbaceous element will complement the garlic and cider, adding a fragrant depth to the overall profile.
5. Prepare the chicken: Remove the giblets, neck, etc. from the cavity of the chicken. These can be reserved and frozen for a future batch of delicious chicken soup.
6. Adjust for size (if necessary): If your chicken is on the larger side and you find that its tail might extend beyond the edges of your roasting dish, cut off the tail. This ensures a more stable, upright position. You can freeze the tail along with the other reserved giblets.
7. Rinse and season: Rinse the chicken inside and out with cold water. Pat it thoroughly dry with paper towels. This step is crucial for achieving crispy skin. Then, rub the chicken all over, both inside and out, with McCormick’s Montreal Brand steak seasoning. Be generous; this seasoning will form the primary flavor crust.
8. Position the chicken: Carefully place the chicken on the dish over the roasting cup. Ensure it is sitting as upright as possible. If the wingtips are hanging beyond the edge of the dish, tuck them behind the body of the chicken. This prevents them from burning and also stops valuable juices from dripping directly into your oven. For extra protection against potential drips, you can place a cookie sheet or a piece of foil on the oven rack below the one holding the chicken.
9. Bake to perfection: Bake for 20 minutes per pound at 350°F (175°C). This is your benchmark cooking time. For a 4-pound chicken, this would be approximately 1 hour and 20 minutes. For a 5-pound chicken, it would be approximately 1 hour and 40 minutes.
10. Check for doneness: To ensure your chicken is perfectly cooked, cut into the joint between the leg and the body. The juices should run clear, and the meat should be tender and almost falling off the bone. The skin should be wonderfully crispy all around. If it’s not quite done, return it to the oven and continue baking in 10-15 minute increments, checking for doneness each time.
11. Rest the chicken: Once the chicken is done, take it out of the oven. Wrap it loosely in foil and let it rest for at least 5 minutes before carving. This resting period is vital. It allows the juices to redistribute throughout the meat, resulting in a far more moist and tender chicken.

Expert Tips & Tricks

• Dry Brining Bonus: For an even crispier skin and more flavorful meat, you can season the chicken with the steak seasoning and refrigerate it, uncovered, for at least 4 hours, or even overnight. Just make sure to pat it very dry before roasting.
• Cider Choice: While any good quality apple cider will work, a slightly drier, unfiltered cider can offer a more complex flavor profile than a very sweet one.
• Garlic Intensity: If you’re a serious garlic lover, feel free to add another clove or two to the cider. The baking process mellows the garlic considerably, making it surprisingly sweet and spreadable.
• Herb Variations: While rosemary is fantastic here, don’t hesitate to experiment with other herbs like thyme or sage, either fresh or dried, added to the cider.

Serving & Storage Suggestions

This upright chicken is a stunning centerpiece for any meal. Carve it directly at the table, allowing the aromatic juices to cascade over the succulent meat. Serve it with roasted root vegetables, a fresh green salad, or creamy mashed potatoes. The baked garlic cloves are incredibly delicious; spoon them onto the chicken or spread them on toast.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or a skillet to preserve moisture. The carcass is also excellent for making stock, so don’t discard it!

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on chicken size and specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	637.1 kcal
Calories from Fat	418 g	66%
Total Fat	46.5 g	71%
Saturated Fat	13.3 g	66%
Cholesterol	213.9 mg	71%
Sodium	208.1 mg	8%
Total Carbohydrate	1 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	50.4 g	100%

Variations & Substitutions

• For a Spicier Kick: If you enjoy a bit of heat, consider using a steak seasoning blend that has some chili pepper or add a pinch of red pepper flakes to the cider mixture.
• Different Liquids: While cider is magical here, you could experiment with a dry white wine or even a light beer for a slightly different flavor profile.
• Beyond Steak Seasoning: If you don’t have Montreal steak seasoning, a good quality all-purpose poultry seasoning or a blend of salt, pepper, garlic powder, and onion powder will also work well.

FAQs

Q: Why roast the chicken upright?
A: Roasting upright allows heat to circulate more evenly around the entire bird, promoting more consistent cooking and crispier skin all over. It also allows the internal liquids to continuously baste the meat as it cooks.

Q: Can I use bottled apple juice instead of cider?
A: Yes, you can, but apple cider typically has a more robust flavor that stands up better to the roasting process. If using juice, opt for a 100% juice product without added sugar.

Q: How do I know if the chicken is truly cooked through?
A: The most reliable way is to use an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. It should register at least 165°F (74°C). Alternatively, as described in the instructions, checking the juices at the joint between the leg and body is a good visual indicator.

Q: Can I prepare this dish ahead of time?
A: You can prepare the chicken by seasoning it and placing it in the roasting dish with the cider mixture a few hours in advance and refrigerating it. Remove it from the refrigerator about 30-45 minutes before baking to allow it to come closer to room temperature.

Q: What if I don’t have a specific upright roaster?
A: You can improvise! A large, oven-safe mug or even an empty, clean beer can (with the top removed) can be placed in the cavity of the chicken, filled with the cider and aromatics, and then the chicken can be placed on a baking sheet.

Final Thoughts

There’s a profound satisfaction in creating a dish that is both technically sound and deeply comforting. This Upright Chicken with Garlic and Cider embodies that ethos perfectly. It’s a recipe that sings with flavor yet demands so little. I encourage you to try it, to let the aroma fill your home, and to savor the tender, juicy results. Serve it with a crisp apple salad or some crusty bread to soak up those wonderful pan juices. And as you enjoy the fruits of your labor, remember the happy accident that brought this humble yet magnificent dish to life. It’s a reminder that sometimes, the best culinary discoveries are found when we least expect them.