Apple Cider-Brined Roasted Chicken
Prep Time: 20 minutes
Brining Time: 12–24 hours
Target Internal Temperatures:
Breast: 165°F
Thigh: 175–185°F for optimal tenderness
Ingredients
- Apple Cider Brine
4 cups fresh apple cider (unfiltered, not apple cider vinegar)
4 cups cold water
½ cup kosher salt (Diamond Crystal; use about ⅓ cup Morton kosher salt)
¼ cup brown sugar
1 apple, sliced
1 orange, sliced
5 garlic cloves, smashed
4 sprigs fresh rosemary
6 sprigs fresh thyme
3 bay leaves
1 tablespoon whole black peppercorns
1 cinnamon stick
4 whole cloves (optional)
- Chicken
1 whole chicken (4–5 pounds)
4 tablespoons unsalted butter, softened
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
Zest of 1 lemon
- For the Roasting Pan
2 apples, quartered
1 large onion, quartered
3 carrots, roughly chopped
1 C apple cider
½ cup chicken stock
3 sprigs rosemary
4 sprigs thyme
Method
- Step 1: Prepare the Apple Cider Brine
- In a large saucepan, combine 2 C apple cider, kosher salt, brown sugar, garlic, rosemary, thyme, bay leaves, peppercorns, cinnamon, and cloves.
- Heat over medium heat, stirring until the salt and sugar dissolve.
- Remove from heat.
- Add the remaining 2 C apple cider and 4 cups cold water.
- Refrigerate until the brine is completely chilled. Important: Never place raw chicken into warm brine.
- Step 2: Brine the Chicken
- Remove the giblets from the chicken.
- Place the chicken in a large food-safe container or brining bag.
- Add the chilled brine, apple slices, and orange slices.
- Ensure the chicken is fully submerged.
- Cover and refrigerate for 12–24 hours.
- Step 3: Dry the Chicken
- Remove the chicken from the brine.
- Discard the brine and aromatics.
- Pat the chicken thoroughly dry with paper towels.
- Place it uncovered on a wire rack in the refrigerator for 2–4 hours. This drying step is the secret to exceptionally crispy skin.
- Step 4: Prepare the Herb Butter
- Combine:
Softened butter
Olive oil
Minced garlic
Chopped rosemary
Chopped thyme
Black pepper
Smoked paprika
Lemon zest - Mix until smooth.
Gently loosen the skin over the chicken breasts and thighs.
Spread approximately two-thirds of the herb butter underneath the skin.
Rub the remaining butter over the outside. - Step 5: Roast the Chicken
- Oven Temperature: 425°F initially, then 375°F
- Preheat oven to 425°F.
- Arrange apples, onions, carrots, rosemary, and thyme in a roasting pan.
- Pour apple cider and chicken stock around the vegetables.
- Place the chicken breast-side up on a roasting rack above the vegetables.
- Roast at 425°F for 20 minutes.
- Reduce oven temperature to 375°F.
- Continue roasting about 55–70 minutes, depending on the chicken's size.
- Use an instant-read thermometer to check doneness.