Cider-Brined Roast Chicken with Fall Vegetables Recipe

Serves 4 | Finish in 2 hours

Brining your chicken in a solution of apple cider, sage and rosemary creates a meal that comes out perfect every time!


For the brine:

  • 3 qt. Water
  • 1 qt. Apple Cider
  • ¼ c. Kosher Salt
  • 1 tbsp. Black Peppercorns
  • 1 tbsp. Litehouse® Freeze Dried Sage
  • 1 tbsp. chopped, fresh Rosemary
  • 1 6-lb. Roasting Chicken, rinsed and dried

For the chicken & vegetables:

  • 1 Medium Honeycrisp apple, quartered
  • 1 Small Onion, quartered
  • 2 Sprigs Fresh Rosemary
  • 2 c. Apple Cider
  • 2 Medium Sweet Potatoes, peeled and diced
  • 8 oz. Brussels Sprouts, cleaned and halved
  • 3 Medium Shallots, quartered
  • ¼ c. Olive Oil
  • ½ tbsp. Litehouse® Freeze Dried Sage
  • Salt & Pepper


  1. Combine water, cider, salt, peppercorns, sage and rosemary in a saucepan over medium heat. Bring to a simmer to dissolve the salt and them remove from heat. Cool completely in the refrigerator. Add the brine to a large zip-closure bag (2.5 gallons), place the chicken into the bag, then seal tightly. Place the chicken into a large bowl and refrigerate overnight.
  2. Remove the chicken from the brine and discard the brine. Rinse the chicken with cool water, pat dry and place back in the refrigerator for 1 hour.
  3. Remove the chicken from the refrigerator and preheat the oven to 400° F. Place the apple, onion and rosemary into the cavity of the chicken and then tuck the wings under the chicken. Place the chicken into a roasting pan and add 2 cups of cider to the bottom of the pan. Put the pan into the oven for 1 hour and 30 minutes.
  4. While the chicken is in the oven, toss the diced sweet potatoes, Brussels sprouts and shallots with olive oil, sage, salt and pepper. Spread the vegetables out onto a baking sheet that has been sprayed with cooking spray. When 30 minutes remain on the chicken, place the vegetables in the oven on the rack under the chicken.
  5. When 1 hour and 30 minutes has passed, take the temperature of the chicken to test doneness. The thermometer should be placed in the thickest part of the chicken and the temperature should read 165° F. Remove the chicken from the oven and allow to rest for 15 minutes before carving and serving along with vegetables.

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