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