Follow these steps to bring a bit of culinary magic to your table:

1. In a large pot, combine the apple cider, kosher salt, brown sugar, peppercorns, bay leaves, garlic, and thyme. Heat over medium until the salt and sugar dissolve. Allow to cool completely.
2. Submerge the chicken in the brine. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
3. Preheat your oven to 425°F (220°C). Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
4. Place the chicken on a roasting rack in a baking dish. Stuff the cavity with the lemon and onion quarters.
5. Rub the chicken with olive oil and sprinkle with paprika, salt, and pepper.
6. Roast in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving. This resting time allows the juices to redistribute, ensuring each bite is succulent and flavorful.

As my grandmother used to say, “Patience, mija, is the secret ingredient,” and this waiting time is well worth it.