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Cider Brined Roast Chicken

Cider Brined Roast Chicken
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Cider Brined Roast Chicken is a beautifully moist, flavorful centerpiece that feels both rustic and elegant. Brining the chicken in apple cider, herbs, and spices ensures juicy meat all the way through, while roasting it with apples, citrus, and aromatics creates layers of warm, comforting flavor. Finished with a glossy cider–maple glaze and rich pan gravy, this roast chicken is perfect for holidays, Sunday dinners, or any occasion that calls for a truly special meal.

Ingredients

Scale

For the Brine

  • 2 L water

  • 6½ cups apple cider, divided

  • 1 cup kosher salt, plus extra

  • ½ cup brown sugar

  • 12–14 sprigs fresh thyme, divided

  • 1 tablespoon peppercorns

  • 1 L ice water

Chicken & Roasting

  • 6–7 lb whole roasting chicken

  • ½ cup butter, softened

  • 3 sprigs fresh sage, divided

  • 1 orange

  • ½ teaspoon pepper, divided

  • 1 tablespoon olive oil

  • 1 onion, sliced

  • 3 garlic cloves, peeled

  • 3 Gala apples, halved

Glaze & Gravy

  • 2 tablespoons maple syrup

  • ⅓ cup flour

  • Extra chicken broth or apple cider, as needed

Instructions

Brine the Chicken

  1. Combine water, 4 cups apple cider, kosher salt, brown sugar, bundled thyme, and peppercorns in a large pot. Heat just until salt and sugar dissolve.

  2. Add ice water to a large container, then pour in the brine to cool. Submerge the chicken breast-side down. Cover and refrigerate for 12–24 hours.

Prepare for Roasting

  1. Remove chicken from brine 1 hour before roasting. Discard brine, pat chicken dry, and let air-dry on a rack at room temperature.

  2. Mix softened butter with chopped thyme, sage, orange zest, salt, and pepper to make compound butter. Set aside 2 tablespoons.

Roast the Chicken

  1. Preheat oven to 350°F (175°C). Arrange onion, orange slices, garlic, thyme, and sage in a roasting pan with olive oil. Place a rack on top.

  2. Stuff chicken cavity with remaining orange half and herbs. Rub with compound butter, tie legs, and tuck wings.

  3. Add 1 cup apple cider to the pan. Roast uncovered for 1 hour, tenting with foil if browning too quickly.

Add Apples & Glaze

  1. Add halved apples around the chicken, brush with melted compound butter, and continue roasting 30–45 minutes.

  2. Reduce remaining apple cider in a saucepan by half. Whisk in maple syrup and remaining butter to form glaze.

  3. Begin glazing when chicken reaches ~140°F internal temp. Brush twice, roasting until internal temperature reaches 165°F.

Make the Gravy

  1. Rest chicken and apples under foil. Strain pan juices, reserving about ¼ cup fat.

  2. Whisk flour into fat to form a roux, then slowly whisk in about 3 cups pan juices (adding broth or cider if needed). Simmer, season, strain, and serve.

Notes

  • Don’t skip the brine: It’s the key to deeply seasoned, juicy meat.

  • Dry before roasting: Air-drying helps achieve crisp, golden skin.

  • Use a thermometer: Ensures perfect doneness without overcooking.

  • Flavor boost: Swap Gala apples for Honeycrisp or Fuji if desired.

  • Make ahead: Brine a day early to simplify holiday prep.

Find it online: https://biteseason.com/cider-brined-roast-chicken/