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PREP
COOK
INACTIVE
15 min
30 min
4 hr
TOTAL TIME
4 hr 30 min
COOKING METHOD(S):
Oven, Stovetop
Why Brining Makes This Chicken Better
Apple cider does more than add fall flavor here. Combined with salt, it creates a simple brine that seasons the chicken throughout and gives you a little extra insurance against dry meat.
Roasting the apples, onions, carrots and potatoes in the same pan keeps the recipe streamlined, while Dijon and cider vinegar sharpen the naturally sweet pan juices. The result is cozy and familiar without feeling heavy.
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CATEGORY:
Mains
SERVINGS
6
+
-
SERVING SIZE
6 oz
INGREDIENTS
For the Brine
2 cups
Apple Cider
2 cups
Water
3 Tbsp
Kosher Salt
4
Garlic Cloves
2
Bay Leaves
4
Fresh Thyme (sprigs)
For Roasting
2 1/4 lb
Bone-In Skin-On Chicken Pieces
1 Tbsp
Light Olive Oil
2 medium
Apples
1 medium
Yellow Onions
4
Yukon Gold Potatoes (medium)
4
Carrots (medium)
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
For the Sauce
1 Tbsp
Dijon Mustard
1 Tbsp
Apple Cider Vinegar
1 tsp
Fresh Thyme (leaves)
1/2 tsp
Black Pepper
INSTRUCTIONS
Make the brine. In a large nonreactive container, stir together the apple cider, water and kosher salt until the salt is dissolved. Add the smashed garlic, bay leaves and thyme sprigs.
Brine the chicken. Add the chicken pieces, cover and refrigerate for 4 hours. Do not brine longer than 8 hours. Remove the chicken from the brine, discard the brine and aromatics, and pat the chicken very dry with paper towels.
Heat the oven to 425°F. Cut the apples and onions into wedges. Peel the carrots and cut into 1 1/2 inch-long pieces. If using larger potatoes, cut into large chunks. Coat everything with the olive oil, black pepper and about 1 tsp of salt in a large roasting pan or rimmed sheet pan. Spread them into an even layer.
Arrange the chicken among the apples and onions, leaving a little space between the pieces. Roast until the apples and onions are browned at the edges and the thickest part of the chicken reaches 165°F. Begin checking breasts at about 20 minutes and thighs at about 25 minutes; total cooking time will depend on the pieces you use and their size.
Transfer the chicken, apples and vegetables to a serving platter and loosely cover the chicken with a lid or foil while you make the sauce.
Make the finishing sauce. Pour any pan juices into a small saucepan. Whisk in the Dijon mustard, apple cider vinegar and fresh thyme leaves. Simmer over medium heat for 2–3 minutes, scraping in any flavorful browned bits from the roasting pan, until the sauce is glossy and slightly reduced.
Spoon the warm sauce over the chicken and serve with the roasted apples and onions.
