If you are looking for a show-stopping centerpiece that marries juicy tenderness with layers of warm, aromatic flavor, this Cider Brined Roast Chicken is your new go-to. The magic begins with a flavorful brine infused with apple cider, fresh herbs, and spices that deeply penetrates the meat, ensuring every bite is moist and bursting with a subtle sweetness. Roasting it alongside apples and a luscious maple-cider glaze enhances the dish with a harmonious balance of savory and fruity notes. Once you try this recipe, you’ll understand why Cider Brined Roast Chicken earns its place as a comforting classic that impresses with every serving.

Cider Brined Roast Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe combines simple, pantry-friendly ingredients with fresh herbs and seasonal produce to create a beautifully nuanced dish. Each ingredient plays a crucial role in building layers of flavor and texture, from the briny depth of kosher salt to the vibrant brightness of fresh thyme and the cozy sweetness of maple syrup.

Water: Provides the base for the brine, essential for properly hydrating the chicken.
Apple cider: Adds a gentle sweetness and fruity acidity that tenderizes and flavors the chicken.
Kosher salt: Crucial for the brine’s seasoning and for enhancing the natural flavors of the meat.
Brown sugar: Balances the saltiness and boosts caramelization during roasting.
Fresh thyme: Brings earthy, herbal freshness to both the brine and roasting pan.
Peppercorns: Offer a gentle peppery heat and aromatic complexity.
Ice water: Cools the brine to a safe temperature for soaking the chicken.
Roaster chicken (6-7 lbs): The perfect size for even cooking and a juicy roast.
Butter: Softened for making a fragrant compound butter that bastes the bird and helps create crispy skin.
Fresh sage: Adds a subtle, savory note that complements the thyme beautifully.
Orange: Its zest and slices bring subtle citrus brightness, cutting through the richness.
Pepper: Freshly ground for seasoning and a bit of heat.
Olive oil: Helps prevent sticking and adds richness to the roasting pan.
Onion: Roasts down to sweet caramelized slices that infuse flavor into the pan juices.
Garlic cloves: Roasted whole for mellowed garlic flavor that permeates the dish.
Gala apples: Roasted alongside the chicken, their tender sweetness pairs perfectly with the savory meat.
Maple syrup: Creates a sticky, sweet glaze that highlights the apple cider.
Flour: Used to thicken the delicious pan gravy made from the roasting juices.
Chicken broth or apple cider: Used to adjust the gravy’s consistency and enrich its flavor.

How to Make Cider Brined Roast Chicken

Step 1: Prepare the Brine

Start by combining water, apple cider, kosher salt, brown sugar, fresh thyme tied in a bundle, and peppercorns in a large pot. Heat gently until the salt and sugar dissolve. This flavorful brine is what sets Cider Brined Roast Chicken apart, tenderizing the meat and infusing it with layers of subtle sweetness and herbaceous aroma. After dissolving, cool the brine with ice water before submerging your chicken breast side down for up to 24 hours in the fridge.

Step 2: Ready the Chicken

One hour before roasting, take the chicken from the brine, discard the brine, and pat it dry thoroughly. Leaving the chicken to air dry at room temperature helps achieve that coveted crispy skin when roasting. This moment also gives you time to whip up the compound butter, a fragrant blend of softened butter, chopped thyme and sage, orange zest, kosher salt, and pepper that will infuse the chicken with rich flavor and aroma both on the surface and under the skin.

Step 3: Prepare the Roasting Pan

Add olive oil to your roasting pan and scatter sliced onion, orange slices, garlic cloves, and fresh herbs before placing a rack on top. The herb and fruit bed not only enhances the flavor but also helps the chicken cook evenly without sitting directly in the pan drippings. Stuff half of the orange and some thyme into the chicken cavity for an extra burst of citrus-infused flavor during roasting.

Step 4: Butter and Tie the Chicken

Rub the compound butter all over the chicken skin and carefully slip some underneath for juicy, flavorful breasts. Tuck the wing tips under the bird to prevent burning, and truss the legs securely with kitchen twine to ensure even cooking and beautiful presentation.

Step 5: Roast and Glaze

Pour apple cider into the roasting pan and roast the chicken uncovered at 350° F. After an hour, nestle halved Gala apples around the bird and brush with melted compound butter. Continue roasting while preparing the glaze: reduce apple cider until syrupy, whisk in maple syrup and butter, then generously brush the glaze over the chicken repeatedly as it finishes roasting. This step builds a gorgeous, caramelized finish that’s the hallmark of perfect Cider Brined Roast Chicken.

Step 6: Make the Pan Gravy

Once the chicken is perfectly cooked and resting, strain the pan juices and reheat them on the stovetop. Make a roux by whisking flour into the fat, then gradually add broth or cider while whisking to avoid lumps. Simmer to thicken and season to taste—this savory gravy rounds out every mouthful and makes your roast extra special.

How to Serve Cider Brined Roast Chicken

Garnishes

Fresh herbs like thyme and sage scattered over the plate add vibrant color and an extra touch of fragrance. Arranging the roasted apples around the chicken creates a naturally pretty presentation that invites everyone to dig in.

Side Dishes

Roasted root vegetables, creamy mashed potatoes, or a crisp green salad are excellent side choices that complement the complex flavors of the chicken without competing. A simple apple and fennel slaw can also brighten the meal with fresh acidity and crunch.

Creative Ways to Present

For a festive touch, serve the chicken whole on a wooden board with the apples and herbs still nestled alongside. Alternatively, carve the chicken into serving pieces and drizzle extra glaze on top just before plating for a restaurant-style finish that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Cider Brined Roast Chicken tightly in foil or store in an airtight container in the refrigerator for up to 3 days. Keeping the chicken chilled promptly ensures it stays juicy and safe to enjoy again quickly.

Freezing

To freeze, separate the chicken into portions and place them in freezer-safe containers or heavy-duty zip bags. Freeze for up to 2 months for best quality. Thaw slowly in the refrigerator overnight before reheating to preserve texture and flavor.

Reheating

Reheat gently in a covered baking dish at 325° F until warmed through, brushing with leftover pan juices or a little melted butter to prevent drying out. Reheated Cider Brined Roast Chicken can almost taste as good as freshly roasted when done thoughtfully.

FAQs

What is the benefit of brining the chicken in apple cider?

Apple cider adds mild sweetness and acidity to the brine, which tenderizes the meat gently while infusing it with delicate fruity notes that deepen the overall flavor of the roast chicken.

Can I use a smaller chicken for this recipe?

Yes, but adjust brining time accordingly—smaller chickens will need less time to absorb the flavors, so aim for 8 to 12 hours instead of a full day to avoid oversalting.

Is it necessary to tie the legs of the chicken?

Tying the legs, also called trussing, helps the chicken cook more evenly and maintain an attractive shape for serving. It’s a simple step that improves both presentation and cooking results.

Can I prepare the compound butter ahead of time?

Absolutely! Compound butter can be made up to two days in advance and refrigerated. Just bring it back to room temperature before rubbing it on the chicken for easy application.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer—when the thickest part of the breast near the leg reaches 165°F and juices run clear, your chicken is perfectly cooked and safe to eat.

Final Thoughts

I genuinely can’t recommend this Cider Brined Roast Chicken enough; it’s a recipe that transforms simple ingredients into a spectacular meal filled with flavor, warmth, and love. Whether for a special occasion or a cozy weekend dinner, it’s sure to become a cherished favorite. Give it a try and watch your family and friends savor every juicy, aromatic bite!

Cider Brined Roast Chicken Recipe

★★★★★

5.3 from 10 reviews

Author: anna
Total Time: Approx. 14 to 26 hours including brining
Yield: 6 to 8 servings 1x
Diet: Halal

Print Recipe

Description

This Cider Brined Roast Chicken is a flavorful and juicy dish featuring a tender roast chicken brined in a delicious apple cider mixture. Enhanced with fresh herbs, apples, and a maple cider glaze, it offers a perfect balance of savory and sweet flavors. The recipe includes a rich pan gravy made from the roasting juices for a complete and comforting meal.

Instructions

Prepare the brine: In a large pot, combine 2 liters of water, 4 cups of apple cider, 1 cup kosher salt, and ½ cup brown sugar. Tie 3-4 sprigs of fresh thyme into a bundle and add to the pot with 1 tablespoon of peppercorns. Heat the mixture just until the salt and sugar dissolve.
Cool and brine the chicken: Pour the heated brine into a large container with 1 liter of ice water to cool it down. Submerge the 6-7 lb chicken breast-side down in the brine, pressing to keep it fully submerged. Cover and refrigerate for 12 to 24 hours.
Prepare the chicken for roasting: Remove the chicken from the brine an hour before roasting. Discard the brine, pat the chicken dry with paper towels, and place it on a rack to air dry at room temperature for 1 hour.
Make the compound butter: In a small bowl, mix softened butter with finely chopped 1 tablespoon each of fresh thyme and sage, zest of half an orange, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Set aside 2 tablespoons for later use.
Preheat oven and prepare roasting pan: Preheat oven to 350°F (175°C). Drizzle 1 tablespoon olive oil into a large roasting pan. Scatter sliced onion, orange slices, garlic cloves, fresh thyme (3-4 sprigs), and sage (2 sprigs) in the pan. Place a rack on top.
Prepare the chicken for roasting: Place the chicken on the rack. Stuff the remaining half orange and additional thyme sprigs inside the chicken cavity. Rub the remaining compound butter over the whole chicken, pushing some under the breast skin if desired. Tuck wing tips under and tie the legs tightly with twine.
Start roasting: Pour 1 cup apple cider into the roasting pan. Roast uncovered for 1 hour. Monitor the chicken and tent with foil if it browns unevenly.
Add apples and compound butter: Cut apples in half. Melt 1 tablespoon compound butter. After 1 hour of roasting, remove chicken and nestle apples cut side up around it. Brush the apples with melted compound butter. Return to oven.
Continue roasting and prepare glaze: Roast for another 30 to 45 minutes. Meanwhile, bring 1 ½ cups apple cider to a boil in a small saucepan, reduce by half (7–10 minutes), then whisk in 2 tablespoons maple syrup and 1 tablespoon compound butter. Boil briefly until slightly thickened to make glaze.
Check temperature and glaze chicken: After 1 ½ to 1 ¾ hours, check chicken breast temperature (middle near leg) aiming for about 140°F. Remove foil if used. Brush chicken with glaze and return to oven for 10 minutes. Repeat glazing once more.
Finish roasting: Continue roasting until internal temperature reaches at least 165°F and juices run clear.
Rest chicken and prepare gravy: Transfer chicken and cooked apples to a platter; tent loosely with foil. Strain roasting juices into a measuring cup. Spoon ¼ cup fat back into roasting pan, add butter if needed. Heat pan on stovetop over medium-high heat.
Make roux and gravy: Whisk flour into fat to make roux. Add strained pan juices and enough chicken broth or cider to total 3 cups liquid. Whisk continuously over medium heat to prevent lumps. Simmer until thickened, season with ½ tsp kosher salt and ¼ tsp black pepper, adjust to taste. Strain gravy into serving vessel.
Carve and serve: Carve chicken by removing legs (separate drumsticks and thighs), wings, and slicing breasts against the grain. Arrange chicken and apples on a serving platter. Serve with warm pan gravy and enjoy!

Notes

Brining the chicken for 12 to 24 hours ensures maximum juiciness and flavor.
Allowing the chicken to air dry before roasting promotes crisp, golden skin.
Using fresh herbs like thyme and sage enhances the aroma and depth of the dish.
If the roasting chicken browns too quickly, tent it loosely with foil to prevent burning.
The pan gravy utilizes the flavorful drippings for a rich accompaniment.
Use an instant-read thermometer for accurate cooking to avoid over or under-cooking.
This recipe pairs well with roasted vegetables or mashed potatoes.
Leftover chicken can be stored refrigerated for up to 3 days.

Prep Time: 20 minutes plus 12 to 24 hours brining
Cook Time: 1 hour 45 minutes to 2 hours 15 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (approximately 1/8 of the chicken with apples and gravy)
Calories: 520 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 135 mg