Description
This Cider Brined Roast Chicken is a showstopper that’s sure to impress! The apple cider brine ensures a juicy, flavorful bird, while the herbaceous compound butter and citrus notes elevate it to the next level. Roasted with apples, onions, and garlic, and served with a rich gravy, this is the perfect meal for a cozy family dinner or a special occasion.
Ingredients
Scale
For the Brine:
- 2 L water
- 6½ cups apple cider (divided)
- 1 cup kosher salt
- ½ cup brown sugar
- 12–14 sprigs fresh thyme (divided)
- 1 tbsp peppercorns
- 1 L ice water
For the Chicken:
- 6–7 lb roaster chicken
- ½ cup butter, softened
- 3 sprigs fresh sage (divided)
- 1 orange (zest half, reserve the rest)
- ½ tsp kosher salt (for compound butter)
- ½ tsp pepper (divided)
- 1 tbsp olive oil
For the Roasting Pan:
- 1 onion, quartered
- 3 garlic cloves
- 3 Gala apples, quartered
- 2 tbsp maple syrup
For the Gravy:
- ⅓ cup flour
- Extra chicken broth or apple cider, as needed
Instructions
- Brine the Chicken
- Prepare the brine 12–24 hours before roasting. In a large pot, combine 2 L water, 4 cups apple cider, kosher salt, and brown sugar.
- Tie 3–4 sprigs of thyme into a bundle and add to the pot with peppercorns. Heat until salt and sugar dissolve.
- In a large bin or steel pot, combine the brine mixture with 1 L of ice water to cool.
- Submerge the chicken breast-side down and press to fully submerge. Cover and refrigerate for 12–24 hours.
- Prepare the Chicken
- Remove the chicken from the brine 1 hour before roasting. Discard the brine.
- Pat the chicken dry and place on a rack to air dry for 1 hour at room temperature.
- Make the Compound Butter
- In a small bowl, combine softened butter, 1 tbsp finely chopped thyme, 1 tbsp finely chopped sage, orange zest, ½ tsp kosher salt, and ¼ tsp pepper. Mix until smooth.
- Reserve 2 tablespoons of the compound butter for the gravy.
- Roast the Chicken
- Preheat oven to 425°F (220°C).
- Loosen the skin on the chicken breast and thighs. Spread compound butter under the skin. Rub the chicken with olive oil and season with pepper and a pinch of kosher salt.
- Stuff the cavity with remaining thyme, sage, orange halves, and garlic cloves.
- Arrange onions and apples in a roasting pan. Drizzle with maple syrup and 2½ cups of apple cider. Place the chicken on top.
- Bake
- Roast for 20 minutes at 425°F, then reduce temperature to 375°F (190°C). Continue roasting for 1½–2 hours, basting occasionally with pan juices, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
- If the chicken browns too quickly, tent with foil.
- Make the Gravy
- Remove the chicken and let it rest for 15–20 minutes.
- Strain pan drippings into a saucepan, discarding solids and skimming off excess fat.
- Add reserved compound butter to the saucepan and whisk in flour. Cook for 1–2 minutes, then slowly whisk in the drippings. Add extra chicken broth or cider to adjust consistency.
- Serve
- Carve the chicken and serve with roasted apples and onions. Drizzle with gravy for a show-stopping meal!
Notes
- If you don’t have a roasting rack, place the chicken directly on top of the apples and onions.
- For best results, air-dry the chicken before roasting to achieve a crispy skin.
- Make sure the chicken rests before carving to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 2–2½ hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the chicken (without gravy)
- Calories: 425
- Sugar: 9g
- Sodium: 860
- Fat: 25g
- Saturated Fat: 8 g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 125mg