This Cider Brined Roast Chicken is a juicy, flavorful twist on a classic roast that brings in the subtle sweetness of apple cider, the warmth of herbs, and the crisp skin we all crave. By soaking the chicken in a cider-based brine, I lock in moisture and infuse the meat with rich, autumn-inspired flavor. Whether it’s a cozy Sunday dinner or a holiday centerpiece, this roast chicken never fails to impress.
Why You’ll Love This Recipe
I love this recipe because it turns a simple roast chicken into something truly special. The cider brine adds layers of flavor while keeping the meat unbelievably tender and juicy. It’s perfect for fall, but honestly, I make it year-round. The skin roasts up golden and crisp, and the pan juices are so good I always save them for drizzling. Plus, the brine is easy to throw together the night before, making the actual cooking day a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Whole chicken (3.5 to 5 lbs)
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Apple cider (not vinegar)
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Water
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Kosher salt
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Brown sugar or coconut sugar
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Garlic cloves (smashed)
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Bay leaves
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Whole peppercorns
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Fresh rosemary, thyme, or sage
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Onion (quartered)
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Olive oil or butter (for roasting)
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Salt and pepper (for seasoning)
Directions
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I combine apple cider, water, salt, sugar, garlic, bay leaves, peppercorns, and herbs in a large pot and bring it just to a simmer, stirring until the salt and sugar dissolve.
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I let the brine cool completely, then submerge the chicken in the cooled liquid.
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I cover and refrigerate for 12 to 24 hours.
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After brining, I remove the chicken, pat it very dry with paper towels, and let it sit at room temperature for 30–45 minutes.
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I preheat the oven to 425°F (220°C).
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I rub the chicken with olive oil or butter and season the skin with salt and pepper.
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I stuff the cavity with onion quarters and extra herbs if I have them.
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I place the chicken breast-side up on a rack in a roasting pan and roast for about 1 hour to 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
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I let the chicken rest for 10–15 minutes before carving to keep the juices in.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 20 minutes (plus brine time)
Cook time: 1 hour 15 minutes
Total time: About 14–26 hours (including brining)
Servings: 4–6
Variations
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I add sliced apples or orange peel to the brine for a citrusy-sweet twist.
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I use a spiced cider or mulled cider for a holiday flavor profile.
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I stuff the chicken with fennel or lemon slices before roasting for added depth.
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I brush the chicken with maple butter during the last 20 minutes for a glazed finish.
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I roast root vegetables in the same pan to soak up the juices.
storage/reheating
I store leftover chicken in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm it in the oven at 325°F until hot, or gently microwave individual portions. The meat stays moist thanks to the brining. I also use the leftovers for sandwiches, salads, or soups throughout the week.
FAQs
Why brine the chicken in cider?
The cider adds a hint of natural sweetness and fruitiness, while the salt in the brine helps retain moisture, resulting in juicy, flavorful chicken.
Can I skip the brine?
Technically yes, but I wouldn’t. The brine makes a huge difference in texture and taste—it’s worth the extra time.
Should I rinse the chicken after brining?
No, I just pat it dry really well. Rinsing isn’t necessary and can increase the risk of spreading raw juices.
Can I brine other meats with this recipe?
Absolutely. I use this cider brine for turkey, pork loin, or even bone-in chops. It works beautifully with lean meats that benefit from extra moisture.
What sides go best with this roast chicken?
I usually serve it with roasted vegetables, mashed sweet potatoes, or a wild rice salad. The apple cider flavor pairs especially well with fall sides.
Conclusion
Cider Brined Roast Chicken is my go-to when I want a comforting yet elevated meal that everyone loves. It’s juicy, aromatic, and packed with flavor from the inside out. Whether I’m roasting it for a casual dinner or a seasonal celebration, this chicken always earns compliments—and I always look forward to the leftovers.
