3 cups apple cider or juice (I used a combination of both)
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup packed brown sugar, divided
4 garlic cloves, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
3-4 lb. chicken pieces (I used boneless, skinless breasts...only 1 1/2 lb. for the two of us)
1 pound fresh green beans, trimmed
3 medium tart apples, cut into wedges
1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 Tbsp. olive oil
1/4 tsp. pepper
In a Dutch oven or medium pot, combine the cider/juice, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature.
Place chicken in a 2-gallon resealable plastic bag or large, shallow container. Carefully pour cooled brine into bag/container. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally (I refrigerated for 6 hours).
Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes.
Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a meat thermometer reads 180° and beans are tender. Yield: 5 servings.