Herb-Brined Roasted Chicken
October 17, 2017
"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."
- FOR BRINE
- FOR SERVING
- 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
Remove breast, leg and thigh portions from the chicken carcass leaving skin intact on each half.
Remove thigh bones from each portion and reserve portions.
To make the brine: 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. Refrigerate for 24 hours.
FOR DAY 2
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.
Drizzle with olive oil and lightly salt the top (leg portion) of the chicken, then place on an oiled cookie sheet.
Par cook at 350 degrees for about 15–18 minutes, remove and allow to come to room temperature.
To finish roast chicken, bake at 375 degrees for 15–20 minutes until golden brown.
Rest for 10 minutes prior to serving.
Sprinkle a good quality extra virgin olive oil and lemon juice to taste.
Serve alongside vegetables of choice and/or potatoes.
Tips & Variations
No special items needed.