Start the day before roasting. In a large pot, mix together 2 L of water, 4 cups of apple cider, kosher salt, and brown sugar until dissolved.

Tie together 3-4 sprigs of thyme and add them to the pot with the peppercorns. Heat until everything dissolves.

In a separate large plastic bin or steel pot, add 1 L of ice water. Pour the warm brine into the ice water to cool down.

Place the chicken breast side down into the cooled brine. Press down to ensure it is fully submerged, cover, and refrigerate for 12 to 24 hours.

One hour before roasting, take the chicken out of the brine. Discard the brine, pat the chicken dry with paper towels, and let it air dry on a rack at room temperature for one hour.

In a small bowl, combine softened butter, chopped thyme, chopped sage, zest from half an orange, plus kosher salt and pepper. Mix thoroughly.

Set aside 2 tablespoons of this mixture.

Preheat your oven to 350°F. Prepare the roasting pan with olive oil.

Cut the onion into thick slices and place them in the roasting pan. Slice half of the orange and add it along with peeled garlic cloves and crushed herbs.

Put a rack in the pan and position the chicken on it. Stuff the remaining orange half and thyme into the chicken cavity. Rub the remaining compound butter over the chicken.

Tuck the wing tips under the chicken and tie the legs together with twine.

Pour 1 cup of apple cider into the pan and roast uncovered for 1 hour.

Check for even browning and cover loosely with foil if it starts to brown too much.

After one hour, cut Gala apples in half, brush with melted compound butter, and add around the chicken.

Make a glaze by boiling the remaining 1.5 cups of apple cider until it reduces by half. Whisk in the maple syrup and a tablespoon of compound butter.

When the chicken reaches 140°F, generously apply the glaze and roast for an additional 10 minutes or until the internal temperature reaches 165°F.

Transfer the chicken and apples to a platter. Strain the pan juices and leave a quarter cup of fat for the gravy.

Heat the pan, whisk in flour to create a roux, pour in the strained juices and add broth or cider to reach 3 cups total. Simmer and season before straining into a gravy boat.

Carve the chicken, arrange on a platter with apples, and serve with gravy on the side.