Savory Herb and Apple Cider Braised Whole Chicken with Autumn Vegetables

Preheat your oven to 375°F. Rinse the whole chicken under cold water and pat it dry with paper towels.

Season the cavity of the chicken generously with salt and pepper. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh thyme, 1 tablespoon of fresh rosemary, and 1 tablespoon of minced garlic.

Rub this herb mixture all over the chicken, ensuring it gets under the skin for maximum flavor. In a large oven-safe pot, heat 1 tablespoon of olive oil over medium heat.

Add 1 chopped onion and sauté until translucent, about 5 minutes. Add 2 chopped carrots and 2 chopped celery stalks, cooking for an additional 5 minutes.

Pour in 1 cup of apple cider and bring to a simmer. Place the seasoned chicken on top of the vegetables in the pot.

Add 1 cup of chicken broth and 1 bay leaf to the pot. Cover the pot with a lid and transfer it to the preheated oven.

Braise the chicken for 1 hour. After 1 hour, remove the lid and add 2 cups of chopped seasonal vegetables, such as butternut squash and Brussels sprouts, around the chicken.

Return the pot to the oven and continue to cook for an additional 30 minutes, or until the chicken reaches an internal temperature of 165°F.

Once cooked, remove the chicken from the pot and let it rest for 10 minutes before carving. Serve the chicken with the braised vegetables and spoon some of the cooking liquid over the top for added flavor.