Combine 2 L water, 4 cups apple cider, kosher salt, and brown sugar in a large pot. Add thyme and peppercorns, and heat until dissolved. Cool the brine with 1 L ice water. Soak chicken breast-side down in the brine for 12-24 hours.

Remove the chicken, pat dry, and let it air dry for an hour.

Mix softened butter with chopped thyme, sage, orange zest, salt, and pepper. Reserve 2 tbsp for later.

Preheat oven to 350°F (175°C). Slice onion and orange, prepare garlic, and toss olive oil in a roasting pan with veggies and herbs.

Stuff chicken with orange half and thyme, slather with compound butter, and tie its legs.

Pour 1 cup apple cider into the pan and roast uncovered for 1 hour. If it browns too much, cover with foil.

Halve Gala apples, melt 1 tbsp remaining butter, and place apples next to chicken.

Boil remaining cider until reduced by half; whisk in maple syrup and compound butter.

Check chicken temp at 140°F, glaze, and roast until it reaches 165°F.

Strain drippings, make a roux with ¼ cup fat and ⅓ cup flour, whisk in 3 cups broth or cider, and simmer.

Carve chicken, arrange apples, pour gravy, and enjoy!