Roasting a whole chicken can take a lot of work (all day the way I do it!), but there's so many uses for the leftovers for lunches throughout a busy week, and saving the carcass means good broth. I brine my chicken all day before roasting because it adds so much moisture and flavor, but it's not a necessity. I included a bonus recipe for potato roasties which I had once in England and they turned out amazing! The potatoes weren't quite done when the chicken was done which is why they're pictured separately.
Brine Ingredients:
2 cups chicken broth
1/2 cup kosher salt
1/4 cup brown sugar
1 cup apple cider vinegar
Cold water (enough to cover the chicken when it's in the pot)
1 whole head of garlic cut in half
Bundle of fresh thyme or rosemary
2 bay leaves
Brine Instructions:
1)Heat all the ingredients in a large pot on medium heat to dissolve the sugar and salt, add ice/some cold water so it is not warm when chicken is added
2) Add the chicken and enough cold water to cover, allow to brine for 4-6 hours in the fridge
Roasting Instructions:
1)Remove the chicken from the brine and place in a roasting pan or flat sheet pan. Discard the brine
2) Optional step: Allow the chicken to sit in the fridge or out at room temperature for 1 hour to allow the skin the dry and be very crispy once baked. If you don't have time, pat dry thoroughly with paper towels
3) In a separate bowl add equal amounts of the following: dried oregano leaves, smoked paprika, salt/pepper, garlic powder, onion powder, poultry seasoning. Sprinkle all over the chicken, however much you want!
4) Fill the cavity with anything you like: fresh herbs (thyme, parsley, rosemary), lemon wedge, garlic (don't bother peeling the garlic)
5) Roast 400 F for 20 minutes per pound of chicken or until the internal temperature reaches 165 F at the thickest part (through the breast, but check the thigh as well). Make sure to add your potatoes with 45 minutes to go!
6) Allow the chicken to rest 15 minutes before carving.
***Some people tuck the wings underneath or tie the ends of the legs together. I never do, but I do tent the chicken with foil once it starts to get pretty brown while baking. I will also wrap the wing tips in foil as they brown
Potatoes Instructions:
1) Peel and cut yellow potatoes into large chunks (1.5-2 inches). I cut about 1.5 lb of potatoes
2) Boil in lightly salted water for 5 minutes, drain then return to the pot with the heat off 5 minutes to allow water to evaporate
3) When the chicken has about 45 minutes left to cook, add the potatoes to the pan and stir in the chicken fat (they're not diet potatoes!). I also cut a lemon in half and added them to the pan
4) When the chicken is done and potatoes are tender, lightly season the potatoes with salt and squeeze the roasted lemon juice over everything. Transfer potatoes to a plate with paper towel to absorb extra fat, they are very rich!
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