Herb-Brined Roasted Chicken
Created by ForeverMama on October 17, 2017
- Servings: 4
- Prep Time: 2d
- Cook Time: 45m
- Recipe #28437
Ingredients
- 2 to 3 pound chicken, whole
- FOR BRINE
- 4 cups water
- 10 thyme sprigs
- Italian parsley (1/2 bunch)
- 2 sprigs rosemary
- 4 sprigs tarragon
- 1 sprig sage
- 3 sprigs oregano
- 3 tablespoons salt
- 1 teaspoon cracked black pepper
- 1 tablespoon granulated sugar
- 1 stalk celery
- 2 shallots
- 5 garlic cloves
- 2 lemons, whole (zest from 2 lemons)
- FOR SERVING
- Olive oil
- Lemon juice, to taste
How to Make
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FOR DAY 1
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Step 1: Remove breast, leg and thigh portions from the chicken and clean out carcass leaving skin intact on each piece.
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Step 2: *My suggestion:* I would be tempted to leave the chicken whole and roast it that way too.
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To make the brine:
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Step 3: Place all other ingredients in a high speed blender and puree until smooth ( it should taste salty).
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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.
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FOR DAY 2
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Step 5: Remove chicken portions from brine, wipe off excess brine from each piece.
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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.
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Step 7: Roast chicken at 350 degrees for about 35 –45 minutes until cooked through and golden brown.
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Step 8: Rest for 10 minutes prior to serving, so that chicken retains its juiciness.
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Step 9: Sprinkle a good quality extra virgin olive oil and lemon juice to taste.
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Step 10: Serve alongside vegetables of choice and/or potatoes.
Nutritional Facts
- 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