Becky Luigart-Stayner; Jan Gautro
8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)

Brining overnight in a salt-and-cider mixture makes this chicken recipeincredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.

How to Make It

Step 1

Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

Step 2

Preheat oven to 400°.

Step 3

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Step 4

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

Step 5

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

JenniferDuke's Review

October 29, 2013
One of my Favorite Fall Menu's.....

awedewer's Review

October 12, 2012
I *think* the cider reduction amount is wrong. After 15 min I had exactly 1 1/4 cups, which seems like a very reasonable quantity for basting and flavoring the jus. 1/4 cup seems skimpy and would take much, much longer. With that said, this wasn't bad, but it wasn't great, either. My kids really liked the cider flavor, but there is room for improvement. The brining was more trouble than it's worth and didn't result in special flavor or texture. I won't make this particular recipe again, but I'll use the cider idea for sauces in the future.

alismomma's Review

March 18, 2012
I would love to try this.. is there a lower salt or no salt way to make something like this? Healthy doesn't mean just low fat...for many people a no or low salt version is a have to... not a want to.

melissamk22's Review

October 18, 2011
VERY delicious and fairly easy, although time consuming. Definitely worth the time for a special dinner!

KPNWHES's Review

October 11, 2011
We loved this so much we included it in our blog HealthyLiving NW powered by Kaiser Permanente Pacific Northwest Health Education Services. It can be found at:

Briantc's Review

May 27, 2011

JoshyStevenson's Review

October 12, 2010
I liked it :-)

robinc75's Review

January 01, 2010
this is a simple and delicious recipe! A definite keeper in my portfolio!

KLStorck's Review

October 06, 2009
I love this recipe! I have to make it every fall. It has such great flavor and is a great comfort meal.

avivaleah's Review

March 20, 2009
A good, easy chicken recipe. I followed the recipe except I sprinkled some salt and pepper over the chicken before cooking. I would have given it 5 stars, but my husband didn't like the taste of the cider sauce. I liked it though.