Combine 2 L water, 4 cups apple cider, 1 cup kosher salt, and ½ cup brown sugar in a large pot. Add 3-4 sprigs of thyme and the peppercorns. Heat until dissolved.

Pour the mixture into 1 L ice water in a bin or pot. Submerge the chicken breast-side down, cover, and refrigerate for 12 to 24 hours.

An hour before roasting, remove the chicken from the brine. Pat it dry, place it on a rack, and let it sit at room temperature for an hour.

Mix ½ cup softened butter, 1 tbsp thyme, 1 tbsp sage, zest of half an orange, ½ tsp salt, and ¼ tsp pepper together until well combined.

Preheat the oven to 350°F (175°C).

Slice the onion, cut the orange in half, and peel the garlic. Drizzle olive oil in the pan, add onion, orange, garlic, thyme, and sage.

Place the chicken on the rack, stuff the cavity with the remaining orange and thyme. Rub the compound butter all over the chicken.

Pour 1 cup apple cider into the pan, roast uncovered for 1 hour. If it’s browning too fast, partially cover with foil.

Halve the Gala apples, brush 1 tbsp melted butter over them, and nestle around the chicken after the first hour.

Boil remaining 1.5 cups cider until reduced; stir in maple syrup and remaining compound butter. Glaze the chicken once it reaches 140°F.

Continue roasting until the internal temperature hits 165°F. Rest before carving.

Strain the pan juices, create a roux with ⅓ cup flour, then whisk in the juices until thick. Season to taste.

Carve and enjoy the delicious meal surrounded by caramelized apples and rich gravy.