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

Pour 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, take the chicken from the brine. Pat it dry and place it on a rack to sit at room temperature.

Mix ½ cup softened butter, 1 tbsp thyme, 1 tbsp sage, zest of half an orange, ½ tsp salt, and ¼ tsp pepper until well combined. Reserve 2 tbsp for later use.

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 roasting pan, layering with 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 and roast uncovered for 1 hour. If the chicken browns too fast, cover loosely with foil.

After the first hour, halve the Gala apples, brush with 1 tbsp melted butter, and arrange them around the chicken.

Boil the remaining 1 ½ cups cider until reduced. Stir in the maple syrup and remaining compound butter. Glaze the chicken once it reaches an internal temperature of 140°F.

Continue roasting until the chicken's internal temperature reaches 165°F. Let it 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 the chicken and enjoy it surrounded by caramelized apples and rich gravy!