Herb-Brined Roasted Chicken

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.