Looking to switch up your holiday roast game this year? Say hello to the Cider Brined Roast Chicken. With its juicy, tender meat, aromatic apple cider brine, and golden, herbed skin, this roast is a festive showstopper. It’s an apple cider chicken that’s as cozy as it is celebratory, complete with maple-cider glaze and savory compound butter. Trust me, this one will have guests hovering over the carving board.

Why You’ll Love This Cider-Brined Roast Chicken

This recipe takes all the guesswork out of roasting the perfect bird. The cider brine not only infuses the meat with fall flavor but also keeps it incredibly moist. Then there’s the compound butter roast technique—butter tucked under the skin for richness and an irresistible crust. It’s elegant enough for your holiday table and simple enough for a weekend dinner that feels special.

Ingredients:

Brine:

2 L water
6 1/2 cups apple cider (divided)
1 cup kosher salt (or 1/2 cup table salt)
1/2 cup brown sugar
3–4 thyme sprigs
1 Tbsp peppercorns
1 L ice water

Chicken & Aromatics:

6–7 lb whole roasting chicken
1/2 cup unsalted butter, softened
3 sprigs sage, divided
12–14 sprigs thyme, divided
1 orange
1/2 tsp pepper (divided)
1 Tbsp olive oil
1 onion, sliced
3 garlic cloves, peeled
3 Gala apples, halved
2 Tbsp maple syrup

Gravy:

1/3 cup flour
Chicken broth or additional cider as needed

How to Make It:

1. Brine the Chicken:
In a large pot, heat 2 L of water with 4 cups of cider, salt, brown sugar, thyme, and peppercorns until dissolved. Pour into a brining bin with 1 L of ice water. Submerge the chicken breast-side down. Refrigerate 12–24 hours.

2. Air-Dry the Chicken:
Remove from brine 1 hour before roasting. Pat dry and air dry at room temperature.

3. Make Compound Butter:
Mix butter with 1 Tbsp each chopped thyme and sage, orange zest, 1/2 tsp salt, and 1/4 tsp pepper. Set aside 2 Tbsp for basting.

4. Prep the Roasting Pan:
Preheat oven to 350ºF. Drizzle olive oil in the roasting pan. Add onion slices, orange slices (half), garlic, and herbs. Place chicken on a rack over aromatics. Stuff the cavity with the remaining orange half and herbs. Rub butter over and under the skin. Truss legs.

5. Roast the Chicken:
Add 1 cup of cider to the pan. Roast for 1 hour. Tent with foil if browning too fast.

6. Add Apples:
Brush halved apples with melted compound butter. Arrange around the chicken. Roast another 30–45 minutes.

7. Make the Glaze:
Reduce 1.5 cups of cider to half. Stir in maple syrup and reserved butter. Simmer until thick.
At 140ºF internal temp, glaze chicken every 10 minutes until it reaches 165ºF.

8. Make the Gravy:
Remove chicken and apples. Skim 1/4 cup fat from pan juices. Make a roux with flour. Whisk in juices (up to 3 cups with broth/cider). Simmer until thickened. Season to taste. Strain.

Tips for a Stunning Holiday Roast

Don’t skip the brining—it’s key for moisture and flavor.
Letting the chicken air dry gives you crisp, golden skin.
Use a thermometer to avoid overcooking; 165ºF is your magic number.
Save those pan drippings—they make liquid gold gravy.

A Chicken Worth Celebrating

This cider brined chicken became our family’s new Thanksgiving star one year when we needed a smaller centerpiece. Now it shows up at every holiday, from cozy Christmas dinners to Friendsgiving feasts. The apple-scented brine, the rich compound butter, the sweet-savory glaze—it’s a celebration in every bite.

What to Serve With It

Pair this roast with mashed potatoes, roasted Brussels sprouts, and cranberry sauce for a classic holiday feel. Or go modern with maple-glazed carrots and wild rice stuffing. A glass of crisp white wine or spiced cider doesn’t hurt either.

How to Store Leftovers

Store leftover chicken in an airtight container in the fridge for up to 4 days. Use the meat in sandwiches, soups, or salads. Gravy can be stored separately and reheated gently on the stove.

FAQs

Can I brine for less time?

You can, but aim for at least 8 hours. Overnight is best for full flavor.

What if I don’t have a roasting rack?

Place the chicken directly on the onion/orange mixture—it works just as well.

Can I make the gravy ahead?

Yes! Just reheat gently and thin with a bit of broth if needed.

Does this work with turkey?

Absolutely—scale up the brine and glaze for a larger bird.

This Cider Brined Roast Chicken is more than just a holiday roast recipe—it’s an apple cider chicken masterpiece that brings warmth, flavor, and a touch of elegance to your table.

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