Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 cups apple cider
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- 4 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 1 lemon, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Feel free to substitute the fresh thyme with rosemary if that’s more your style, or swap the lemon for an orange for a sweeter, citrusy zing. This recipe is flexible, just like the joyful chaos of my family’s kitchen.
Instructions
- In a large pot, combine the apple cider, kosher salt, brown sugar, black peppercorns, bay leaves, and smashed garlic. Stir until the salt and sugar dissolve.
- Add the chicken to the pot, ensuring it’s fully submerged. Cover and refrigerate for at least 12 hours or overnight for best results.
- Preheat your oven to 425°F. Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
- Place the chicken on a roasting pan. Tuck the lemon slices and thyme leaves inside the cavity. Drizzle olive oil over the chicken and season with salt and pepper.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crispy.
- Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, making each bite tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International