Herb-Brined Roasted Chicken
Recipe: #28437
October 17, 2017
Categories: Chicken, New England, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate No Eggs, Non-Dairy, Herbs, Whole Chicken, Kosher Meat, Chicken Dinner, more
"When it comes to preparing a classic fall chicken dish, use this recipe designed by Chef Jordan Mackey. Generously seasoned and undeniably tender, the juicy cooked-to-perfection chicken needs little to no sauce, just a twist of lemon and a drizzle of olive oil. Pair it with fresh seasonal vegetables and potatoes."
Ingredients
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Nutritional
- Serving Size: 1 (621.9 g)
- Calories 623.8
- Total Fat - 31.4 g
- Saturated Fat - 8.7 g
- Cholesterol - 199.6 mg
- Sodium - 5452 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 5 g
- Sugars - 8.9 g
- Protein - 64.7 g
- Calcium - 119.5 mg
- Iron - 4.7 mg
- Vitamin C - 70.8 mg
- Thiamin - 0.2 mg
Step by Step Method
FOR DAY 1
Step 1
Remove breast, leg and thigh portions from the chicken and clean out carcass leaving skin intact on each piece.
Step 2
*My suggestion:* I would be tempted to leave the chicken whole and roast it that way too.
To make the brine:
Step 3
Place all other ingredients in a high speed blender and puree until smooth ( it should taste salty).
Step 4
Place chicken portions in a deep casserole dish or tupperware and cover with brine, making sure its covered throughout. Refrigerate for 24 hours.
FOR DAY 2
Step 5
Remove chicken portions from brine, wipe off excess brine from each piece.
Step 6
Drizzle with olive oil and lightly salt the top (being careful not to overdo it) of the chicken, then place on an oiled cookie sheet.
Step 7
Roast chicken at 350 degrees for about 35 –45 minutes until cooked through and golden brown.
Step 8
Rest for 10 minutes prior to serving, so that chicken retains its juiciness.
Step 9
Sprinkle a good quality extra virgin olive oil and lemon juice to taste.
Step 10
Serve alongside vegetables of choice and/or potatoes.
Tips
No special items needed.