Why You’ll Love This Recipe
Cider Brined Roast Chicken is the perfect blend of rustic comfort and refined flavor. Brining the chicken in apple cider infuses it with subtle sweetness, while the salt and herbs ensure the meat stays incredibly juicy and tender. Once roasted, the skin turns beautifully golden and crisp, while the meat remains moist and full of seasonal, aromatic flavor.
What I love most about this recipe is how the apple cider adds depth without overpowering the savory elements. I once added a touch of maple syrup to the brine, and it gave the chicken a wonderful caramelized finish. Whether you’re roasting it for a cozy fall dinner or a festive holiday meal, this cider-brined chicken will fill your kitchen with warmth and delicious aromas.
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Cider Brined Roast Chicken
- Total Time: 9 hrs 35 mins
- Yield: 6 servings
- Diet: Halal
Description
Cider Brined Roast Chicken is a tender, juicy, and flavorful roast infused with the subtle sweetness of apple cider and aromatic herbs. The cider brine locks in moisture, giving you perfectly golden skin and succulent meat — an ideal centerpiece for any dinner or holiday meal.
Ingredients
- 1 whole chicken (4–5 lbs)
- 4 cups apple cider
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 4 cloves garlic, smashed
- 1 small onion, quartered
- 2 bay leaves
- 1 tbsp whole peppercorns
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 tbsp olive oil or melted butter
- 1 lemon, halved
- Salt and black pepper, to taste
- 1 tbsp butter (optional, for basting)
Instructions
- In a large pot, combine apple cider, water, salt, brown sugar, garlic, onion, bay leaves, peppercorns, rosemary, and thyme. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool completely.
- Place chicken in a large food-safe bag or container. Pour cooled brine over the chicken, ensuring it’s fully submerged. Refrigerate for at least 8 hours or overnight.
- Remove chicken from brine and pat dry with paper towels. Discard brine.
- Preheat oven to 425°F (220°C). Rub chicken with olive oil or melted butter and season generously with salt and black pepper. Stuff cavity with lemon halves and extra herbs if desired.
- Place chicken on a rack in a roasting pan and roast for 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste with melted butter halfway through roasting for extra crisp skin (optional).
- Let rest for 10–15 minutes before carving. Serve with pan drippings or your favorite gravy.
Notes
- For added flavor, replace half the water with apple juice or vegetable broth.
- Ensure the chicken is fully dry before roasting for the crispiest skin.
- This recipe works beautifully with turkey or Cornish hens as well.
- Prep Time: 20 mins (plus 8 hours brining)
- Cook Time: 1 hr 15 mins
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Whole chicken (4–5 lbs)
The star of the show—choose a fresh, quality bird for the best results.
Apple cider (not vinegar)
Adds natural sweetness and depth to the brine.
Water
Dilutes the cider and creates enough liquid to fully submerge the chicken.
Kosher salt
Essential for tenderizing the meat and locking in moisture.
Brown sugar
Balances the saltiness and enhances caramelization during roasting.
Garlic cloves
Adds aromatic flavor to the brine.
Fresh herbs (thyme, rosemary, bay leaves)
Infuse the chicken with earthy, savory notes.
Black peppercorns
Provide subtle spice and depth.
Onion
Adds sweetness and body to the brine.
Butter (for roasting)
Helps achieve golden, crisp skin.
Olive oil
Assists in even browning during roasting.
Lemon
Brightens the finished flavor of the roast chicken.
Directions
In a large pot, combine apple cider, water, kosher salt, brown sugar, garlic, herbs, peppercorns, and onion. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat and cool completely.
Place the chicken in a large brining bag or deep container. Pour the cooled brine over the chicken, ensuring it’s fully submerged. Refrigerate for 12–24 hours.
When ready to roast, remove the chicken from the brine and pat completely dry with paper towels. Let it sit at room temperature for 30–45 minutes before cooking.
Preheat oven to 425°F (220°C). Rub the chicken all over with butter and olive oil, then season with black pepper. Stuff the cavity with lemon halves and fresh herbs if desired.
Roast the chicken for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste once or twice with pan drippings for extra crispness.
Rest for 10–15 minutes before carving. Serve with roasted vegetables or mashed potatoes.
Essential Equipment
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people. Preparation (including brining) takes 12–24 hours; roasting requires about 1 hour 15 minutes, with an additional 15 minutes for resting. Total active time is about 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F (163°C) or use leftovers for sandwiches, soups, or salads. You can also freeze cooked chicken for up to 2 months.
Variations and Customizations
Maple Cider Brine
Add 2 tablespoons of maple syrup to the brine for a sweet, caramelized twist.
Garlic Herb Butter Roast
Mix softened butter with minced garlic and herbs, then spread under the skin before roasting.
Cider Brined Turkey
Use the same brine for turkey—just increase the ingredients proportionally.
Spiced Apple Brine
Add a cinnamon stick and cloves to the brine for a hint of autumn spice.
Cider Mustard Glaze
Brush chicken with Dijon mustard and honey mixed with cider during the last 15 minutes of roasting.
Smoky Cider Chicken
Add smoked paprika to the brine and rub for a rustic, smoky flavor.
Citrus Infusion
Replace some of the cider with orange juice for bright, tangy notes.
Bourbon Apple Brine
Add a splash of bourbon to the brine for depth and warmth.
Grilled Cider Chicken
After brining, grill the chicken halves over indirect heat for a smoky version.
Vegetable Stuffed Roast Chicken
Stuff the cavity with apples, onions, and carrots to flavor the pan drippings.
FAQs
What kind of apple cider should I use?
Use pure apple cider (not apple cider vinegar or spiced cider).
How long should I brine the chicken?
At least 12 hours, but up to 24 hours gives the best flavor and juiciness.
Can I use this brine for turkey?
Yes—scale the brine ingredients based on the bird’s weight.
Do I need to rinse the chicken after brining?
No, just pat it dry thoroughly to help the skin crisp.
Can I skip the brown sugar?
It helps with caramelization, but you can reduce or omit it if desired.
What sides go best with this chicken?
Mashed potatoes, roasted carrots, or apple-cranberry stuffing are great choices.
Can I use store-bought apple juice instead of cider?
Yes, though cider provides a deeper, fresher apple flavor.
Should I baste during roasting?
Yes, basting once or twice keeps the skin golden and flavorful.
Can I stuff the chicken?
Yes, but reduce the roasting time slightly if it’s not overfilled.
Can I make the brine ahead of time?
Absolutely—prepare it up to 2 days ahead and refrigerate until ready to use.
Conclusion
Cider Brined Roast Chicken is a stunning centerpiece that’s juicy, aromatic, and full of flavor. The cider brine infuses the meat with a delicate sweetness while ensuring it stays tender and moist. With crispy golden skin and a beautifully balanced taste, this dish is perfect for Sunday dinners, holidays, or any special occasion. Once you try it, you’ll never roast chicken any other way again.
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