The moment the leaves start to turn, my kitchen transforms into a cozy haven filled with inviting aromas of fall. Enter the Cider Brined Roast Chicken—a recipe that embodies the essence of the season. Brining in apple cider ensures each bite is succulent and juicy, while a delightful maple glaze and a hint of citrus lend a sweet, zesty touch that will have your family asking for seconds. Not only is this dish a showstopper, perfect for gathering loved ones around the table, but it’s also a comforting choice that rivals any fast-food option you might be tempted by. With a simple preparation method and robust flavors, this dish promises to be a standout at your next autumn dinner. Are you ready to elevate your roasting game? Let’s dive into the details!

Why is Cider Brined Roast Chicken Amazing?

Unmatched Juiciness: Brining this roast chicken in apple cider ensures that each slice is bursting with flavor and moisture, leaving traditional roasted chicken in the dust.

Easy Ingredient Access: You likely already have most ingredients in your pantry or refrigerator, making this a hassle-free recipe to whip up.

Autumnal Delight: The notes of apple, maple, and citrus perfectly capture the essence of fall, inviting friends and family to gather around the dinner table.

Versatile Pairings: Serve it with seasonal sides like roasted vegetables or a fresh green salad for a balanced meal that’s sure to impress.

Leftovers Galore: This dish keeps well, so you can savor every bite for days. Consider turning any leftover meat into delicious sandwiches or add it to a comforting soup like a Garlic Chicken Thigh for a new take on the classic.

With its comforting flavors and straightforward preparation, this cider brined roast chicken will quickly become a family favorite!

Cider Brined Roast Chicken Ingredients

For the Brine

2 L water – Base for the brine; ensures proper hydration for the chicken.
6½ cups apple cider, divided – Adds subtle apple flavor and sweetness; fresh cider yields the best results.
1 cup kosher salt – Essential for brining, which helps keep the chicken moist; use less if substituting with table salt.
½ cup brown sugar – Sweetens the brine; white sugar can easily substitute it.
12-14 sprigs fresh thyme, divided – Infuses brine with flavor; dried thyme works too (1 tablespoon).
1 tbsp peppercorns – Adds a light spiciness to the brine; optional to reduce or omit.
1 L ice water – Cools down the brine after heating; no substitutions.

For the Chicken

6-7 lb roaster chicken – The star of the dish; larger sizes work best for even cooking.
½ cup butter, softened – Used for the compound butter, imparting rich flavor; a dairy-free option is available.
3 sprigs fresh sage, divided – Provides an earthy flavor; can swap for dried sage in smaller amounts.
1 orange – Adds zesty notes through its zest for the compound butter and cavity stuffing; lemons are a tasty alternative.
½ tsp pepper, divided – Seasoning for the chicken; adjust according to taste preferences.
1 tbsp olive oil – Needed for roasting; can substitute with vegetable oil.
1 onion – Aromatic base for roasting; shallots are a great substitution.
3 garlic cloves – Enhance flavors; garlic powder can be used instead for convenience.
3 Gala apples – Provide a sweet touch when roasted; Honeycrisp or Fuji apples work beautifully as substitutes.

For the Maple Glaze and Gravy

2 tbsp maple syrup – Creates the sweet glaze; honey can be a delightful alternative.
⅓ cup flour – Thickens the gravy; opt for gluten-free all-purpose flour if needed.
Extra chicken broth or apple cider – Adjusts gravy consistency; ensure it’s low-sodium for a healthier option.

Step‑by‑Step Instructions for Cider Brined Roast Chicken

Step 1: Brining the Chicken
In a large pot, combine 2 liters of water, 6½ cups of apple cider, 1 cup of kosher salt, ½ cup of brown sugar, 12-14 sprigs of thyme, and 1 tablespoon of peppercorns. Heat over medium until the salt and sugar dissolve completely, then remove from heat and allow to cool. Once cool, add 1 liter of ice water and the 6-7 lb roaster chicken, ensuring it’s fully submerged. Refrigerate for 12 to 24 hours.

Step 2: Prep Compound Butter
While the chicken brines, prepare your compound butter. In a bowl, mix ½ cup of softened butter with finely chopped thyme, 3 sprigs of sage, the zest of 1 orange, and ½ teaspoon of pepper. Blend well until fully incorporated, then set aside some of the mixture to reserve for later. This delightful compound butter will infuse the chicken with incredible flavor.

Step 3: Prepare for Roasting
Preheat your oven to 350°F (175°C). While the oven heats, chop the onion and any remaining aromatics such as garlic and orange. In a roasting pan, drizzle 1 tablespoon of olive oil, spreading it evenly, and layer the chopped onion and aromatic ingredients at the bottom. This aromatic base will enhance the roast chicken’s flavor as it cooks.

Step 4: Air Dry Chicken
After the brining period, remove the chicken from the brine, and pat it dry thoroughly with paper towels. Place the chicken on a wire rack to air dry at room temperature for 1 hour. This step is crucial as it helps to achieve crispy skin, ensuring your Cider Brined Roast Chicken turns golden and delicious.

Step 5: Apply Butter and Stuffing
Once the chicken is air-dried, rub the compound butter all over the chicken, making sure to get under the skin wherever possible for maximum flavor. Then, stuff the cavity with the halved orange and remaining herb sprigs. This will infuse the chicken with aromatic citrus notes as it roasts, enhancing the overall flavor profile.

Step 6: Roasting
Place the prepared chicken in the roasting pan, ensuring it sits atop the aromatic base. Pour an additional cup of cider into the pan, then roast uncovered for 1 hour. Watch for golden skin as it develops a beautiful brown color. Check occasionally and baste with juice for added moisture.

Step 7: Add Apples
After 1 hour of roasting, carefully add the halved Gala apples brushed with melted butter around the chicken. This step not only adds flavor but also beautiful caramelization. Continue roasting for an additional 30-45 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear.

Step 8: Make Glaze
While the chicken finishes roasting, prepare the maple glaze. In a small saucepan, simmer the remaining apple cider over medium heat until reduced by half. Stir in 2 tablespoons of maple syrup and any reserved butter, boiling briefly to combine the flavors into a sticky glaze ready for basting.

Step 9: Glaze Chicken
Once the chicken hits 140°F (60°C), brush it generously with your maple glaze. Return it to the oven and continue roasting until the internal temperature reaches 165°F (75°C). The skin will become beautifully glossy and caramelized, making your Cider Brined Roast Chicken visually stunning.

Step 10: Prepare Gravy
After removing the chicken from the pan, strain the pan juices into a saucepan. In a separate skillet, create a roux by melting any remaining fat with ⅓ cup of flour over medium heat. Gradually whisk in the strained juices and adjust consistency with extra chicken broth or cider, seasoning to taste.

Step 11: Serve
Once your Cider Brined Roast Chicken has rested for about 15 minutes, carve it and serve alongside the roasted apples and rich gravy. This presentation not only highlights the beautiful golden chicken but also brings the seasonal flavors of autumn to your table, delighting everyone!

Variations & Substitutions for Cider Brined Roast Chicken

Feel free to make this recipe your own with delightful spins that will heighten your dining experience!

Different Cider: Explore using spiced cider for extra warmth and flavor profiles that scream fall.
Turkey Swap: Opt for a small turkey instead of chicken for larger gatherings, providing a generous feast for family and friends.
Herb Options: Transform flavors by using various herbs such as rosemary or oregano in the compound butter; each will create a distinct taste.
Different Apples: Switch up the apples with Honeycrisp or Fuji for an alternative sweetness that will tantalize the taste buds.
Maple Glaze: Instead of maple syrup, use honey for a floral, sweetness twist that can elevate the dish to new heights.
Citrus Variations: Lemon zest can replace the orange for a zesty brightness that pairs beautifully with the other flavors.
Garlic Choices: Substitute fresh garlic with 2 teaspoons of garlic powder to keep the essence but reduce prep time.
Gluten-Free Gravy: Use gluten-free flour for the roux to make a delicious gravy that everyone can enjoy without worry.

This Cider Brined Roast Chicken is designed for versatility, so don’t hesitate to pair it with sides like my Garlic Parmesan Chicken or BBQ Chicken Mac for a delightful feast!

Expert Tips for Cider Brined Roast Chicken

Cool Brine First: Ensure the brining solution is completely cooled before adding the chicken to prevent any cooking during brining.

Don’t Rush Air Drying: Allow the chicken to air dry for at least 1 hour. Skipping this step can result in soggy skin instead of crispy perfection.

Monitor for Doneness: Use a meat thermometer to gauge the internal temperature accurately, aiming for 165°F. Check at the thickest part of the chicken.

Perfect Glaze Timing: Brush the maple glaze on the chicken only when it reaches 140°F to avoid burning; this creates a deliciously caramelized skin.

Flavorful Leftovers: Incorporate any leftover chicken into sandwiches or soups the next day to enjoy the rich flavors of your cider brined roast chicken in new ways!

Make Ahead Options

Planning a delicious Cider Brined Roast Chicken ahead of time can save you precious moments during busy weeknights! You can prepare the brine (using 2 liters of water, 6½ cups of apple cider, kosher salt, brown sugar, and herbs) up to 24 hours in advance. Simply refrigerate it, allowing it to cool thoroughly before adding the chicken. The chicken can brine in the mixture overnight for optimal flavor and juiciness. On the day of roasting, simply take the chicken out, pat it dry, and follow the roasting instructions. It’s crucial to let it air dry for at least 1 hour to achieve that wonderfully crispy skin. Trust me, your family will savor each bite just as much, if not more, when made ahead!

How to Store and Freeze Cider Brined Roast Chicken

Fridge: Store leftover cider brined roast chicken in an airtight container for up to 3 days. Be sure to cool it down to room temperature before sealing.

Freezer: For longer storage, wrap the chicken tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months.

Reheating: To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) until warmed through, basting occasionally to maintain moisture.

Gravy Storage: Store any leftover gravy in the fridge for up to 3 days or freeze in small portions for up to 2 months. Reheat gently on the stove, adding a bit of water or broth to adjust the consistency.

What to Serve with Cider Brined Roast Chicken

Create a cozy feast that pairs beautifully with the comforting flavors of this succulent dish!

Creamy Mashed Potatoes: Their buttery richness complements the juicy roast chicken and absorbs flavorful gravy splendidly.
Roasted Brussels Sprouts: The slight bitterness of these veggies contrasts perfectly with the sweet maple glaze, adding depth to your meal.
Apple Walnut Salad: A fresh salad that echoes the apple theme, combining crispy greens with sweet apples and crunchy walnuts for texture.
Savory Stuffing: Infused with herbs and broth, stuffing brings heartiness that pairs wonderfully with the chicken, making every bite comforting.
Honey Glazed Carrots: Their sweetness enhances the flavors of the chicken while providing a beautiful pop of color on the plate.
Cranberry Sauce: The tartness of cranberry offers a delightful contrast to the savory chicken, brightening each mouthful.
Sparkling Cider: Celebrate the fall feast with a refreshing glass of sparkling cider, enhancing the apple notes in your roast.

With these delectable sides, your cider brined roast chicken will shine, transforming dinner into a memorable occasion!

Cider Brined Roast Chicken Recipe FAQs

How do I choose the best apples for my Cider Brined Roast Chicken?
I recommend using Gala apples for their sweetness and complementary flavor. Honeycrisp or Fuji apples are fantastic alternatives if you prefer a slightly different sweetness level. Look for firm apples without any dark spots to ensure they roast perfectly.

How long will leftover Cider Brined Roast Chicken last in the fridge?
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing it to prevent moisture buildup, which can lead to sogginess.

Can I freeze leftover Cider Brined Roast Chicken?
Absolutely! To freeze, wrap the chicken tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat it in the oven for best texture.

What should I do if my chicken has dark spots during roasting?
If you notice dark spots on your Cider Brined Roast Chicken while roasting, don’t worry! Simply cover those areas with a piece of aluminum foil to prevent them from burning. This will help maintain an even roast and keep the chicken looking beautiful.

Is this recipe safe for my pet, or does it contain any harmful ingredients?
While the Cider Brined Roast Chicken itself is safe for pets, ensure you remove any bones, as cooked bones can splinter and pose a choking hazard. Also, avoid giving your pets any seasoned or spiced leftovers, especially those containing garlic or onion, which can be harmful to dogs.

Can I adjust the sodium level in the brine for dietary needs?
Yes! If you’re looking for a lower-sodium option, simply reduce the amount of kosher salt in the brine. I suggest starting with ½ cup, especially if you’re using table salt, as it’s much more concentrated. You can also rinse the chicken after brining to remove excess saltiness. This adjustment can help make your Cider Brined Roast Chicken suitable for those watching their sodium intake.

Cider Brined Roast Chicken for a Juicy Fall Feast

Cider Brined Roast Chicken is a succulent dish perfect for autumn gatherings, ensuring moisture and flavor in every bite.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1 45

Brining Time 12

Total Time 14 45

Servings: 6 servings

Course: Chicken

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brine

2 L water Base for the brine; ensures proper hydration for the chicken.
6.5 cups apple cider Adds subtle apple flavor and sweetness; fresh cider yields the best results.
1 cup kosher salt Essential for brining, which helps keep the chicken moist.
0.5 cup brown sugar Sweetens the brine; white sugar can easily substitute it.
12-14 sprigs fresh thyme Infuses brine with flavor; dried thyme works too.
1 tbsp peppercorns Adds a light spiciness to the brine.
1 L ice water Cools down the brine after heating.

For the Chicken

6-7 lb roaster chicken The star of the dish; larger sizes work best.
0.5 cup butter Used for the compound butter, imparting rich flavor.
3 sprigs fresh sage Provides an earthy flavor; can swap with dried sage.
0.5 tsp pepper Seasoning for the chicken; adjust according to taste.
1 tbsp olive oil Needed for roasting; can substitute with vegetable oil.

For the Maple Glaze and Gravy

2 tbsp maple syrup Creates the sweet glaze; honey can be a delightful alternative.
0.33 cup flour Thickens the gravy; gluten-free option available.
Extra chicken broth or apple cider Adjusts gravy consistency; ensure it’s low-sodium.

Equipment

Large Pot
Roasting Pan
Wire Rack
Small Saucepan
Skillet

Method

Brining the Chicken

In a large pot, combine the brine ingredients and heat over medium until salt and sugar dissolve completely. Cool, add ice water and chicken, and refrigerate for 12-24 hours.

Prep Compound Butter

In a bowl, mix softened butter with chopped thyme, sage, orange zest, and pepper. Reserve some for later.

Prepare for Roasting

Preheat oven to 350°F. Chop onion and aromatics, drizzle oil in a roasting pan, and layer the base with onion and aromatics.

Air Dry Chicken

Remove chicken from brine, pat dry, and place on a wire rack to air dry for 1 hour.

Apply Butter and Stuffing

Rub compound butter all over the chicken and stuff cavity with halved orange and remaining herb sprigs.

Roasting

Place chicken in roasting pan, pour cider into the pan, and roast uncovered for 1 hour. Baste occasionally.

Add Apples

After 1 hour, add halved Gala apples brushed with melted butter. Continue roasting until chicken reaches 165°F.

Make Glaze

Simmer remaining apple cider in a saucepan until reduced by half. Stir in maple syrup and reserved butter.

Glaze Chicken

Brush chicken with maple glaze when it reaches 140°F and roast until internal temperature is 165°F.

Prepare Gravy

Strain pan juices into a saucepan. Create roux in a skillet with fat and flour, then whisk in juices to adjust consistency.

Serve

Allow chicken to rest for 15 minutes, then carve and serve with roasted apples and gravy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 36gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 110mgSodium: 900mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This dish keeps well, allowing for delicious leftovers that can be used in sandwiches or soups.

Tried this recipe?

Let us know how it was!