Herb-Brined Roasted Chicken

4
Servings
2d
Prep Time
45m
Cook Time
2d 45m
Ready In


"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."

Original recipe yields 4 servings
OK
  • FOR BRINE
  • FOR SERVING

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

FOR DAY 1


Step 1

Remove breast, leg and thigh portions from the chicken carcass leaving skin intact on each half.

Step 2

Remove thigh bones from each portion and reserve portions.

Step 3

To make the brine: 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. Refrigerate for 24 hours.

FOR DAY 2


Step 5

Remove chicken portions from brine, wipe off excess brine and fold the leg and thigh portion over the breast, as to completely encapsulate the chicken in skin.

Step 6

Drizzle with olive oil and lightly salt the top (leg portion) of the chicken, then place on an oiled cookie sheet.

Step 7

Par cook at 350 degrees for about 15–18 minutes, remove and allow to come to room temperature.

Step 8

To finish roast chicken, bake at 375 degrees for 15–20 minutes until golden brown.

Step 9

Rest for 10 minutes prior to serving.

Step 10

Sprinkle a good quality extra virgin olive oil and lemon juice to taste.

Step 11

Serve alongside vegetables of choice and/or potatoes.

Tips & Variations


No special items needed.

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