Brine the Chicken (12–24 hours ahead):
In a large pot, combine water, cider, salt, brown sugar, thyme, and peppercorns. Heat just until dissolved. Cool completely, then submerge the chicken breast-side down in the brine. Refrigerate for 12–24 hours.

Prep for Roasting:
Remove the chicken from the brine, pat dry, and let it air dry for an hour. Preheat the oven to 350°F. Line a roasting pan with olive oil, onions, oranges, garlic, thyme, and sage. Place a rack on top.

Make the Compound Butter:
In a bowl, mix softened butter with thyme, sage, orange zest, salt, and pepper. Rub under and over the chicken skin. Stuff the cavity with half an orange and a thyme sprig.

Roast the Chicken:
Pour 1 cup apple cider into the pan. Roast for 1 hour, checking occasionally for over-browning. Tent with foil if necessary.

Add the Apples:
After an hour, baste the chicken with pan juices. Add halved apples to the pan, brushing with melted butter. Continue roasting for another 60–75 minutes or until the chicken reaches 165°F internally.

Make the Glaze:
In a saucepan, reduce apple cider by half, then stir in maple syrup and butter. Brush the glaze over the chicken during the final 15–20 minutes of roasting.

Prepare the Pan Gravy:
Strain pan drippings. Add ¼ cup fat back to the pan, whisk in flour, then slowly add pan juices until smooth and thickened. Season to taste.

Serve:
Carve the chicken and arrange roasted apples around it. Drizzle with glaze or pan gravy before serving.