October 17, 2017
Dinner, Main Dish, Poultry,
Chicken, New England, North American, Fall/Autumn, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Herbs, Whole Chicken, Kosher Meat more
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"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."
Remove breast, leg and thigh portions from the chicken and clean out carcass leaving skin intact on each piece.
*My suggestion:* I would be tempted to leave the chicken whole and roast it that way too.
Place all other ingredients in a high speed blender and puree until smooth ( it should taste salty).
Place chicken portions in a deep casserole dish or tupperware and cover with brine, making sure its covered throughout. Refrigerate for 24 hours.
Remove chicken portions from brine, wipe off excess brine from each piece.
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.
Roast chicken at 350 degrees for about 35 –45 minutes until cooked through and golden brown.
Rest for 10 minutes prior to serving, so that chicken retains its juiciness.
Sprinkle a good quality extra virgin olive oil and lemon juice to taste.
Serve alongside vegetables of choice and/or potatoes.
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