The process of creating this dish is as rewarding as the end result. Follow these steps to bring a piece of my family’s culinary tradition into your home:

1. In a large pot, combine the apple cider, water, kosher salt, brown sugar, thyme, rosemary, lemon, and garlic. Stir until the salt and sugar dissolve completely.
2. Submerge the chicken in the brine, ensuring it is fully covered. Refrigerate for at least 8 hours, or overnight for the best results. This step is key to infusing the chicken with flavor and keeping it juicy — a technique I learned early on from my abuela.
3. Preheat your oven to 425°F (220°C). Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
4. Place the chicken on a roasting rack in a baking dish. Rub the skin with olive oil and season generously with freshly ground black pepper.
5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
6. Let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring each bite is as succulent as the last.