Cider Brined Roast Chicken: 5 Secrets to Juicy Bliss

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If there’s one dish that turns an ordinary dinner into a cozy fall celebration, it’s this Cider Brined Roast Chicken. Juicy, golden, and infused with the sweet tang of apple cider, this chicken tastes like autumn wrapped in a warm hug. Whether you’re cooking for a Sunday family dinner or hosting friends, this recipe will make your home smell absolutely irresistible — like a mix of comfort and celebration.

Why You’ll Love This Cider Brined Roast Chicken

Get ready to fall head over heels for this chicken dinner! Here’s why this recipe will earn a permanent spot in your comfort-food rotation:

Mouthwatering Moisture: The cider brine works its magic overnight, infusing the chicken with flavor and locking in every drop of juiciness. Say goodbye to dry chicken forever.
Sweet and Savory Harmony: Fresh herbs, apple cider, and maple syrup come together in the most delicious way — a balance of cozy sweetness and roasted perfection.
Golden, Crispy Skin: The butter-herb rub delivers that irresistible crunch while keeping the inside tender and melt-in-your-mouth good.
Aroma That Feels Like a Hug: As it roasts, your kitchen will fill with the scent of apples, thyme, and warmth — the kind of smell that makes everyone wander into the kitchen asking, “Is it ready yet?”
Stress-Free Fancy: This chicken looks and tastes gourmet, but most of the work happens while you’re off doing other things. Brine it, roast it, and let the oven handle the rest.
Perfect for Every Occasion: Whether it’s a cozy weeknight meal or a festive family dinner, this roast chicken brings everyone to the table — and keeps them there for seconds.

This isn’t just dinner; it’s an experience — one that makes life feel a little slower, the table a little warmer, and your heart a whole lot fuller.

Ingredients You’ll Need

Brine:

2 L water
6 ½ cups apple cider, divided
1 cup kosher salt, plus extra
½ cup brown sugar
12-14 sprigs fresh thyme, divided
1 tbsp peppercorns
1 L ice water

Chicken:

6-7 lb roaster chicken
½ cup butter, softened
3 sprigs fresh sage, divided
1 orange
½ tsp pepper, divided
1 tbsp olive oil
1 onion
3 garlic cloves
3 Gala apples
2 tbsp maple syrup
⅓ cup flour
Extra chicken broth or apple cider for gravy

Step-by-Step Instructions

1. Brine the Chicken

Start this step 12 to 24 hours before roasting. In a large pot, combine 2 L water, 4 cups cider, salt, brown sugar, a few sprigs of thyme, and the peppercorns. Heat just until the sugar and salt dissolve. Pour into a large container with 1 L of ice water to cool.

Submerge the chicken (breast side down) in the cooled brine, making sure it’s fully covered. Cover and refrigerate for 12-24 hours. The longer it brines, the juicier it gets!

2. Dry and Prep

An hour before roasting, remove the chicken and discard the brine. Pat dry with paper towels and place on a rack to air dry for an hour.

3. Make the Compound Butter

In a bowl, mix softened butter with chopped thyme and sage, orange zest, salt, and pepper. This butter is your secret weapon—it keeps the chicken juicy and adds that irresistible aroma.

4. Assemble the Roasting Pan

Preheat your oven to 350°F. In your roasting pan, drizzle olive oil and scatter sliced onion, orange slices, garlic, and herbs. Place a rack over the mixture and set the chicken on top. Stuff the cavity with half an orange and a few sprigs of thyme. Rub the compound butter all over the bird (and under the skin if you’re feeling fancy).

Add a cup of apple cider to the pan and roast uncovered for one hour. If it browns too quickly, tent with foil.

5. Add Apples and Glaze

Cut the apples in half. After one hour, nestle them around the chicken and brush them with melted butter. Roast another 30-45 minutes.

While it cooks, prepare your glaze by reducing 1 ½ cups of cider in a small saucepan until halved. Whisk in maple syrup and the remaining butter, then simmer a few more minutes until glossy.

Brush the glaze over the chicken when it hits about 140°F, then continue roasting, brushing again until it reaches 165°F and juices run clear.

6. Make the Pan Gravy

Transfer the chicken and apples to a platter. Strain the pan juices and skim off most of the fat, saving about ¼ cup. Return that fat to the pan, whisk in flour to make a roux, then slowly add about 3 cups of broth or cider until smooth. Simmer and season to taste.

7. Carve and Serve

Carve your chicken into pieces and arrange them on a platter surrounded by those gorgeous roasted apples. Pour the golden gravy into a dish, and serve it proudly—because you, my friend, just made the ultimate fall roast.

Mounia’s Tips for Perfect Cider Brined Roast Chicken

Don’t rush the brine. That overnight soak is what gives the chicken its melt-in-your-mouth texture.
Keep an eye on browning. Every oven is different, so cover the bird loosely with foil if it’s getting too dark too fast.
Love your leftovers. This chicken makes the best sandwiches the next day—especially with a swipe of Dijon and a slice of sharp cheddar.
Make it festive. Swap the apples for pears or add a cinnamon stick to the brine for extra fall flair.

Cider Brined Roast Chicken surrounded by roasted apples, fresh herbs, and rich pan gravy on a dark platter. — This Cider Brined Roast Chicken glistens with a maple-cider glaze and pairs beautifully with roasted apples and herbs for an unforgettable fall dinner.

FAQs About Cider Brined Roast Chicken

Can I use apple juice instead of apple cider?

You can, but apple cider brings more depth and tang. If using juice, add a splash of apple cider vinegar to mimic that brightness.

How do I store leftovers?

Keep leftovers in an airtight container for up to 4 days. The chicken reheats beautifully in the oven or air fryer.

Can I make this ahead?

Absolutely! You can brine the chicken up to a day ahead and even prep the compound butter in advance.

A Cozy Ending

There’s something truly special about this Cider Brined Roast Chicken. It’s the kind of meal that makes your kitchen smell like home—sweet, savory, and full of love. So the next time you want to slow down and savor a dinner that feels like fall itself, let your oven (and a little cider) do the work.

More Delicious Recipes to Try Next

Looking for your next cozy, flavor-packed dish? These recipes pair beautifully with the comforting vibes of this Cider Brined Roast Chicken and are perfect for any fall dinner table:

Warm up your week with the rich, savory flavors of French Onion Chicken Rice Bake — a comforting one-pan wonder that’s creamy, cheesy, and full of cozy goodness.
If you loved the balance of sweet and savory in this chicken, you’ll fall for the Maple Bourbon Pecan Chicken — a true southern-inspired showstopper.
Add a little crunch to your side dish lineup with Crispy Parmesan Crusted Baby Potatoes — the perfect crispy companion to your roast.
End on a sweet and festive note with Caramel Apple Cheesecake Bars — the ultimate fall dessert that tastes just like the season itself.

Each of these recipes complements the flavors and spirit of your Cider Brined Roast Chicken beautifully, creating a menu that feels like home, no matter the occasion.