Apple-Brined Chicken Thighs

• 3 cups apple cider or juice
• 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 teaspoon whole peppercorns
• 2 cups cold water
• 10 bone-in chicken thighs (about 3-3/4 pounds)
• One 2-gallon resealable plastic bag
• 1 pound fresh green beans, trimmed
• 3 medium tart apples, cut into wedges
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon olive oil
• 1/4 teaspoon pepper

1. In a Dutch oven, combine the cider, 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 brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature.
2. Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally.
3. Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400u0b0 for 40 minutes.
4. Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170u0b0-175u0b0 and beans are tender.

apple cider, onion, lemon, rosemary sprigs, kosher salt, brown sugar, garlic, bay leaf, peppercorns, cold water, chicken, green beans, tart apples, fresh rosemary, olive oil, pepper

Taken from www.tasteofhome.com/recipes/apple-brined-chicken-thighs/ (may not work)