Half Roasted Chicken With Lemon Pan Sauce Recipe
lemon & thyme brine, roasted potatoes, sautéed garlic kale
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Ingredients
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Brine
Chicken and Vegetables
Sautéed Garlic Kale
Method
Brining the Chicken
- 1
Prepare the Brine
In a large pot, combine 4 cups of water, 1 cup of kosher salt, 1 cup of brown sugar, fresh thyme, lemon zest, black peppercorns, and whole garlic cloves. Bring to a boil, stirring until the salt and sugar dissolve.
- 2
Cool the Brine
Remove the pot from heat and let the brine cool to room temperature. Once cooled, submerge the chicken halves in the brine, cover, and refrigerate for at least 4 hours or overnight for best results.
Roasting the Chicken and Potatoes
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Prepare the Potatoes
While the chicken is brining, wash and halve the baby potatoes. Toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper, and set aside.
- 5
Prepare the Chicken
After brining, remove the chicken from the brine and pat it dry with paper towels. Rub the chicken with 1 tablespoon of olive oil, and season with salt and black pepper.
- 6
- 7
Make the Pan Sauce
Once the chicken is cooked, remove it from the roasting pan and let it rest. Pour off excess fat, then place the pan on the stove over medium heat. Add 2 tablespoons of fresh lemon juice and 2 tablespoons of butter, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
Sautéed Garlic Kale
- 8
Prepare the Kale
While the chicken is roasting, rinse and chop the kale into bite-sized pieces.
- 9
Sauté the Kale
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped kale, season with salt and black pepper, and sauté for 5-7 minutes until the kale is wilted and tender.