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.

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

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

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

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

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

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

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

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

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

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