Cider Brined Roast Chicken: A Delicious Autumn Delight

If you’re craving a cozy, soul-hugging meal that makes your whole kitchen smell like autumn in a candle shop (but way better), this Cider Brined Roast Chicken is it. Think tender, juicy meat infused with apple cider, herbs, and a sweet cider-maple glaze that’ll have everyone asking for seconds.

It’s the kind of dish that looks fancy enough for company but feels like a warm hug on a chilly Sunday night. Whether you’re planning a Thanksgiving alternative or just want a showstopper for your family table, this chicken has all the comforting fall flavors you love — apples, maple, butter, and a touch of citrus.

Why You’ll Love This Cider Brined Roast Chicken

• Unbelievably Juicy: The cider brine works like a flavor infusion spa for your chicken—locking in moisture so every bite is tender and succulent, not dry or bland.
• Fall Flavors in Every Bite: With apple cider, orange zest, and maple glaze, this roast chicken captures everything you love about autumn—sweet, savory, and perfectly cozy.
• Golden, Crispy Skin: The slow roast and buttery herb rub create that irresistible, crackly skin that makes everyone reach for “just one more piece.”
• Show-Stopping Presentation: This isn’t just dinner; it’s the centerpiece of your table. The caramelized glaze and roasted apples make it look like something straight out of a farmhouse cookbook.
• Perfect for Any Occasion: From Sunday dinners to Friendsgiving gatherings, this recipe is impressive enough for guests but simple enough for a cozy night in.
• Make-Ahead Friendly: The brining magic happens overnight, meaning most of the work is done before your oven even preheats. More flavor, less stress—now that’s my kind of recipe.

Why Brining Is a Total Game Changer

Brining might sound fancy, but it’s really just a clever little trick for getting unbelievably juicy chicken every time. By soaking the chicken in a mixture of salt, apple cider, and herbs, you’re giving it time to absorb both moisture and flavor.

The result? A bird that’s seasoned from the inside out — no dry bites, no sad chicken dinners. Just tender, flavorful meat that practically falls off the bone.

Pro tip: Apple cider in the brine adds just a whisper of sweetness and a hint of that fresh apple flavor that pairs so perfectly with roasted chicken.

Ingredients You’ll Need

• 1 whole chicken (6–7 lbs recommended)
• 2 liters water
• 2 cups apple cider (plus extra for roasting and glazing)
• ¾ cup kosher salt
• ½ cup brown sugar
• Fresh thyme and sage
• 1 orange, zest and juice
• 1 head garlic, halved
• 4–5 Gala apples, halved
• ½ cup butter (softened)
• ¼ cup maple syrup
• Olive oil, flour, salt, and pepper

How to Make Cider Brined Roast Chicken

Step 1: Brine the Chicken

Start this beauty the day before. Combine water, cider, salt, brown sugar, thyme, and peppercorns in a pot — just until everything dissolves. Cool it down, then submerge your chicken (breast-side down) in the cold brine.

Cover and refrigerate for 12–24 hours. This is when the magic happens — the chicken soaks up all those fall flavors!

Step 2: Get Ready to Roast

Remove your chicken an hour before roasting so it can air dry and come to room temp. Pat it down with paper towels (dry skin = crisp skin!).

Line your roasting pan with olive oil, sliced onions, oranges, garlic, thyme, and sage. Place a rack on top, and get ready for the butter bath.

Step 3: Make That Compound Butter

Mix softened butter with orange zest, thyme, sage, salt, and pepper. Rub it alllll over your chicken — under the skin, on top, everywhere. Keep a little aside for your apples later.

Step 4: Roast Low and Slow

Preheat the oven to 350°F. Stuff half an orange and some thyme inside the chicken, tie the legs, tuck the wings, and place it on your rack.

Pour a cup of apple cider into the roasting pan and let the chicken cook for about 1 hour. Keep an eye on it — if the skin browns too quickly, tent it with foil.

Step 5: Add the Apples

After an hour, baste your chicken with the pan juices and nestle the halved apples (cut side up) around the pan. Brush them with melted compound butter — trust me, this is where your kitchen starts to smell like pure heaven.

Roast another hour or so until the chicken hits 165°F internally.

Step 6: The Cider-Maple Glaze

While the chicken roasts, simmer apple cider until it reduces by half. Stir in maple syrup and a spoonful of that leftover butter. Brush this glossy glaze over the chicken in the last 15–20 minutes of roasting for a caramelized finish that’s just irresistible.

Step 7: Make the Pan Gravy

Strain the drippings, keep the fat (about ¼ cup), and whisk in some flour right in the pan. Slowly add the strained juices and a splash of broth until thickened and smooth. Taste and season to perfection.

Tips for the Perfect Cider Brined Roast Chicken

• Plan ahead! Brining overnight gives the best results.
• Don’t skip drying the skin. Moisture prevents crisping — and crisp skin is non-negotiable.
• Use a thermometer. It’s your best friend for juicy, safe-to-eat chicken.
• Apples matter. Gala or Honeycrisp hold their shape best during roasting.
• Double the glaze. Seriously — it’s liquid gold. You’ll want extra for drizzling.

A Little Story from My Kitchen

This Cider Brined Roast Chicken became a family favorite one chilly October evening. I was testing recipes for a fall dinner and accidentally left the chicken in the brine overnight instead of the planned 10 hours. Best “oops” ever!

The result was the juiciest roast I’d ever made — my husband couldn’t stop sneaking bites as it cooled, and my kids swore it smelled like apple pie. Ever since, it’s been our go-to for cozy gatherings and lazy Sundays.

FAQs About Cider Brined Roast Chicken

Bring the Magic of Fall to Your Table

There’s something special about slowing down for a meal like this Cider Brined Roast Chicken. The tender, cider-infused meat, the caramelized glaze, the buttery apples — it all comes together in one glorious autumn symphony.

Serve it for Sunday dinner, a cozy Friendsgiving, or anytime you want your kitchen to smell like love and cinnamon leaves.

So grab your favorite sweater, pour a glass of cider, and let this chicken bring a little seasonal magic to your table.

More Fall-Inspired Recipes You’ll Love

If this Cider Brined Roast Chicken has you dreaming of cozy nights, warm spices, and apple-scented kitchens, you’ll definitely want to explore more comforting fall favorites on Chicken Magic Recipes. Here are a few handpicked dishes that pair beautifully with your roast chicken — perfect for planning your next family feast or Friendsgiving menu:

• Try the Maple Glazed Chicken with Sweet Potatoes for another deliciously sweet-and-savory fall chicken dish that echoes those cozy cider flavors.
• Balance your hearty roast with the crisp, refreshing Autumn Harvest Honeycrisp Apple Salad — it’s light, colorful, and full of seasonal crunch.
• For a comforting weeknight option, you’ll love the French Onion Chicken Rice Bake — it’s rich, cheesy, and oozing with that irresistible caramelized onion flavor.
• And don’t forget a side of Paula Deen’s Corn Casserole — the buttery, golden texture makes it the ultimate pairing for your cider-brined roast.

Each of these recipes brings that same heartwarming, easy-to-love flavor that makes fall cooking so special. Together, they’ll turn your dinner table into a celebration of the season — full of comfort, color, and (of course) a little bit of Chicken Magic. 🧡

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