Cider-Brined Roast Chicken and Fall Vegetables Recipe

The very thought of fall brings back memories of my childhood where I would visit the pumpkin patch and go apple picking with my family. In my adult years, fall means apple cider cocktails and comfort food! One of my favorite meals that I make on repeat during the fall and winter months are roasted chicken and vegetables. This Cider-Brined Roast Chicken and Fall Vegetables is my new absolute favorite and I promise it will be yours as well!

I love that with roasted chicken you can always try new and different flavor combinations. One of my favorite things to do is brine my chicken. If you’re not familiar with brining, it is the process of soaking meat in a salted solution to ensure moist, cooked meat. The salt helps the chicken to absorb some of the water, making the meat juicier. This technique is perfect for leaner cuts of meat such as chicken or chicken breasts.

Cider-Brined Roast Chicken with a bowl of Fall Vegetables

You can leave your chicken in the brine for up to 2 days. It’s great to get done ahead of a family meal so that it’s ready to cook on the day of your meal. When you’re ready to cook the chicken, you’ll want to drain the brine and rinse the chicken in cool water. Dry your chicken completely and allow it to sit in the refrigerator for an hour to dry out the skin. Dry skin means crispy skin! Allow the chicken to come to room temperature for one-hour before roasting.

This bring recipe combines the sweet, fall flavors of Honeycrisp Apple Cider, rosemary and sage for a sweet, aromatic finish. I also like to fill the cavity of the chicken with apples, onions and rosemary before baking for added flavor. The vegetables are easy to prepare as well and are a great balance of fall flavors to round out the meal. You can replace the sweet potatoes with butternut squash or swap out the Brussels sprouts for broccoli if you’d like.

The best part about this meal are the leftovers! But you might not have any once your family tastes this meal. If you’re new to brining, it’s a lot easier than it seems and you’ll never roast a chicken without brining again!

Cider-Brined Roast Chicken with Fall Vegetables Recipe

Serves 4 | Finish in 2 hours
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Brining your chicken in a solution of apple cider, sage and rosemary creates a meal that comes out perfect every time!

Ingredients

For the brine:

  • 3 quarts water
  • 1-quart Litehouse® Honeycrisp Apple Cider
  • ¼ cup Kosher salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon Litehouse® Freeze Dried Sage
  • 1 tablespoon chopped, fresh rosemary
  • 1 6-pound roasting chicken, rinsed and dried

For the chicken & vegetables:

  • 1 medium honeycrisp apple, quartered
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary
  • 2 cups Litehouse® Honeycrisp Apple Cider
  • 2 medium sweet potatoes, peeled and diced
  • 8 ounces Brussels sprouts, cleaned and halved
  • 3 medium shallots, quartered
  • ¼ cup olive oil
  • ½ tablespoon Litehouse® Freeze Dried Sage
  • Salt & pepper

Directions

  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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