160 minutes
A delicious roast chicken brined for extra flavor and served with a medley of glazed root vegetables.
cups
cups
Garlic, cloves separated, peeled, and lightly crushed
0 heads
Bay Leaves, crumbled
leaves
Whole Chicken, giblets discarded
0 lb
to taste
cups
Red Potatoes, unpeeled
0 lb
Carrots, peeled and cut into 2- to 3-inch lengths, tapered ends left whole, large upper portions halved lengthwise
0 lb
Parsnips, peeled and cut into 2- to 3-inch lengths, tapered ends left whole, large upper portions halved lengthwise
0 oz
Small Onions, peeled, root end left intact, and quartered
each
tablespoons
teaspoons
teaspoons
1. Prepare the Brine
Dissolve the salt and sugar in two quarts of cold water. Stir in the garlic and bay leaves, then submerge the whole chicken in this mixture. Cover and refrigerate the chicken for one hour.
2. Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
3. Prepare the Chicken
Remove the chicken from the brine, rinse it under cold water, and pat it dry with paper towels. Tuck the wings under the bird and season it generously with freshly ground pepper. Place the chicken on a V-rack set inside a roasting pan that has been lightly coated with vegetable oil spray.
4. Roast the Chicken
Roast the chicken with one wing side facing up for 30 minutes. Then, using paper towels, carefully rotate the chicken so that the other wing side is facing up, and roast for another 30 minutes.
5. Continue Roasting
Turn the chicken breast side up and pour one cup of chicken broth into the roasting pan. Continue roasting for an additional 40 minutes until the skin is deep golden brown.
6. Rest the Chicken
Transfer the chicken to a carving board and let it rest.
7. Increase Oven Temperature
Increase the oven temperature to 500 degrees Fahrenheit. Place the empty roasting pan back in the oven to heat for about 5 minutes.
8. Prepare Vegetables
Toss the red potatoes, carrots, parsnips, and onions with vegetable oil, salt, and pepper. Scatter the seasoned vegetables in the preheated pan and roast them without stirring for 25 minutes.
9. Glaze the Vegetables
Measure out and reserve ½ cup of the liquid from the roasting pan, using a fat separator to discard any remaining liquid and fat. Drizzle this reserved liquid over the vegetables and switch the oven to broil. Broil the vegetables for 5 minutes, then stir them and broil for an additional 5 minutes until they are caramelized and tender.
10. Serve
Transfer the roasted vegetables to a serving platter. Carve the rested chicken, arrange the pieces alongside the vegetables, and serve.
Use a similar saltwater solution, with added herbs like thyme and rosemary, and brine a turkey for your holiday meals.
Use lemon, olives, garlic, and oregano in your brine and roast with fennel and bell peppers.
Apply the same glazing technique with honey instead of the original recipe's glaze.
Brine the chicken in a mixture with soy sauce, star anise, and ginger, and roast with bok choy and daikon radish.
Replace some of the water with apple cider and brine pork chops for a sweet and savory twist.
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