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Cider Brined Roast Chicken garnished with herbs and served on a platter

Cider Brined Roast Chicken

This recipe features a succulent roast chicken, first brined in a flavorful cider mixture to ensure maximum juiciness, then roasted to golden perfection. It's an ideal dish for a comforting meal.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 10 hours
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 4 cups Apple cider
  • 4 cups Water
  • 1/2 cup Kosher salt
  • 1/4 cup Brown sugar
  • 3 Bay leaves
  • 1 tbsp Black peppercorns
  • 4 cloves Garlic smashed
  • 4 Fresh thyme sprigs
  • Orange or lemon peel from 1/2 fruit
Roast Chicken
  • 3-4 lbs Whole chicken
  • 2 tbsp Unsalted butter melted
  • 1 medium Onion quartered
  • 1 medium Apple quartered
  • 2 Carrots roughly chopped
  • 2 Fresh rosemary sprigs

Equipment

  • Large stockpot or container
  • Roasting pan with rack
  • Meat thermometer
  • Carving knife and cutting board

Method
 

Brining the Chicken
  1. In a large pot, combine apple cider, water, kosher salt, brown sugar, bay leaves, peppercorns, garlic, thyme, and citrus peel; heat until salt and sugar dissolve, then cool completely.
  2. Submerge the whole chicken in the cooled brine, ensuring it is fully covered; refrigerate for 8-12 hours, or overnight.
Roasting the Chicken
  1. Remove the chicken from the brine, discard the brine, and pat the chicken thoroughly dry with paper towels, then let it sit at room temperature for 30 minutes.
  2. Preheat oven to 400°F (200°C); stuff the chicken cavity with quartered onion, apple, carrots, and rosemary, then truss the chicken.
  3. Place the chicken in a roasting pan, rub generously with melted butter, and roast for 90 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh.
  4. Let the roasted chicken rest for 10-15 minutes before carving to allow the juices to redistribute, ensuring a tender and flavorful result.

Notes

For extra crispy skin, pat the chicken very dry after brining and before roasting. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh without touching the bone.