Brined Roast Chicken and Potatoes
For the Chicken:
1 3.5lb Organic, Free Range, GMO free Chicken such as Boulder Naturals, Truss the chicken. There are several videos online on how to truss a chicken.
For the Brine:
128oz (1 gallon) water
5oz (1/2 cup) Kosher Salt
5oz (2/3 cup) Brown Sugar
.5oz Pickling Spice
Mix Dry ingredients into water in a pot on the stove top and bring to a boil. Once boiling, remove from heat and cool completely. Once liquid is cool place the brine into a large pot or small bucket big enough to hold the liquid and the chicken. Submerse the chicken into the brine and brine overnight in the refrigerator. The next day remove the chicken from the brine and allow liquid to drain out of the cavity completely and pat dry.
For the Potatoes:
5lbs of nice roasting potatoes such as fingerlings halved or quartered depending on size. Toss the cut potatoes in a bowl with olive oil, salt and pepper. Place the potatoes in the bottom of a roasting dish that has a rack in it if possible. If not, straight into the dish will suffice.
Roast the Chicken and Potatoes:
Preheat an oven to 375 degrees. Stuff the chicken with rosemary sprigs and sliced lemon and then place the chicken on top of the potatoes. Form a little nest in the potatoes to allow the chicken to set stable on them. This will allow the chicken drippings to soak into the potatoes and give them wonderful flavor. Roast in the oven for approximately 45 minutes to one hour until the internal temperature of the chicken reaches 160 degrees. Pull the dish from the oven and allow it to for 15 minutes before breaking the chicken down into 8 pieces with each breast cut in half and the legs separated from the thighs. Keep the potatoes warm in the meantime. Each serving will be two pieces of chicken. This dish is excellent served with any number of vegetables such as glazed carrots or Brussels sprouts. It would even be excellent as any accompaniment to a salad the next day!