Apple Cider Brined & Butter Roasted Split Chicken Recipe
Creamy Kalamata Polenta | Herbed Baby Carrots
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Ingredients
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Chicken
Creamy Kalamata Polenta
Herbed Baby Carrots
Method
Brining the Chicken
- 1
Prepare the Brine
In a large bowl, combine apple cider, water, kosher salt, black peppercorns, bay leaves, and thyme. Stir until the salt is dissolved.
- 2
Brine the Chicken
Submerge the chicken in the brine solution. Cover and refrigerate for at least 4 hours, preferably overnight.
Roasting the Chicken
- 3
Preheat Oven
Preheat your oven to 425°F (220°C).
- 4
Prepare the Chicken
Remove the chicken from the brine, rinse under cold water, and pat dry. Rub the chicken with softened butter, and season with salt and pepper.
- 5
Roast the Chicken
Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C).
Making Creamy Kalamata Polenta
- 6
Cook the Polenta
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, reduce heat to low, and stir constantly until thickened (about 15 minutes).
- 7
Add Cream and Cheese
Stir in the heavy cream, grated Parmesan cheese, chopped kalamata olives, salt, and black pepper. Cook for an additional 5 minutes, stirring until creamy.
Preparing Herbed Baby Carrots
- 8
Roast the Carrots
In a bowl, toss the baby carrots with olive oil, fresh dill, salt, and pepper. Spread on a baking sheet and roast in the oven (at 425°F) for about 20 minutes, until tender.
