Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 4 cups apple cider
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tablespoon black peppercorns
- 4 cloves garlic, smashed
- 2–3 sprigs fresh thyme
- 2–3 sprigs fresh rosemary
- 1 lemon, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Make the brine by combining apple cider, kosher salt, brown sugar, black peppercorns, garlic, thyme, and rosemary in a pot. Heat until dissolved, then cool.
- Submerge the chicken in the cooled brine in a resealable bag or bucket. Refrigerate for at least 8 hours or overnight.
- Preheat the oven to 425°F (220°C). Rinse the chicken and pat it dry.
- Rub the chicken with olive oil and season with salt and pepper, adding lemon and herbs inside the cavity.
- Roast the chicken for about 1 hour and 15 minutes until the internal temperature reaches 165°F (74°C).
- Baste the chicken halfway through cooking with pan juices for added moisture.
- Let the chicken rest for 15-20 minutes before carving.
Notes
- For best results, brine the chicken overnight.
- Use a meat thermometer to ensure the chicken is cooked thoroughly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
Keywords: cider brined roast chicken, roasted chicken, holiday chicken