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For brine, in an extra-large stainless-steel stockpot combine the kosher salt and brown sugar; stir in apple juice, the water, maple syrup, and mustard. Cook and stir over medium-high heat until salt and sugar are completely dissolved. Remove from heat and cool to room temperature.
Remove giblets from chicken, if present (reserve for another use if desired). Rinse chicken inside and out with cool water. Place chicken in stockpot, making sure it is immersed in brine. Cover stockpot. Chill for 12 hours.
In a resealable plastic bag combine carrots, onions, fennel, garlic, and two sprigs of the thyme; drizzle olive oil over vegetables. Seal bag; massage vegetables to evenly coat with oil. Chill for up to 12 hours.
Preheat oven to 400°F. Remove chicken from brine; discard brine. Pat chicken dry both inside and out with paper towels. Sprinkle chicken cavity with salt and pepper. Place orange halves and the remaining four sprigs thyme in cavity. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Spread vegetables evenly in a roasting pan. Place chicken, breast side up, on top of vegetables.
Roast for 1-3/4 to 2-1/4 hours or until an instant-read thermometer inserted into center of an inside thigh muscle registers 180°F. Remove chicken and vegetables from oven. Tent loosely with foil; let stand for 15 minutes before carving.
Serve chicken with roasted vegetables.