Cider Brined Roast Chicken
This cider brined roast chicken is tender, juicy, and infused with subtle apple flavor from an overnight brine. Perfect for Sunday dinner or holiday gatherings, it’s a comforting main dish with crispy golden skin.
Servings: 6 servings
Calories: 360kcal
Cost: 15
Equipment
- large pot
- roasting pan
- measuring cups and spoons
- oven
- Tongs
- meat thermometer
Ingredients
- 1 whole chicken (about 4–5 lbs)
- 4 cups apple cider
- 4 cups water
- 0.25 cup kosher salt
- 0.25 cup brown sugar
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 tbsp olive oil
Instructions
- In a large pot, combine apple cider, water, salt, brown sugar, garlic, bay leaves, peppercorns, rosemary, and thyme. Stir until salt and sugar dissolve.
- Submerge the chicken in the brine. Cover and refrigerate for at least 8 hours or overnight.
- Remove chicken from brine, rinse, and pat completely dry with paper towels.
- Preheat oven to 425°F (220°C). Place chicken in a roasting pan and rub with olive oil.
- Roast chicken for 80–90 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for 10–15 minutes before carving and serving.
Notes
For best results, let the chicken brine overnight in apple cider, herbs, and spices. Pat dry before roasting to ensure crisp skin. You can add root vegetables to the roasting pan for a complete meal.