Apple Cider Brined & Butter Roasted Split Chicken Recipe
Creamy Kalamata Polenta | Herbed Baby Carrots
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Ingredients
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Chicken
Kalamata Polenta
Herbed Baby Carrots
Method
Brining the Chicken
- 1
Prepare the Brine
In a large bowl, mix together apple cider, water, salt, black peppercorns, thyme, and rosemary until salt is dissolved.
- 2
Brine the Chicken
Submerge the whole chicken in the brine, cover, and refrigerate for at least 4 hours or 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, pat it dry with paper towels. Rub the skin with softened butter and season with salt and pepper.
- 5
Roast the Chicken
Place the chicken on a roasting pan and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C). Let it rest for 15 minutes before carving.
Making the Polenta
- 6
Cook the Polenta
In a saucepan, bring water to a boil. Slowly whisk in the polenta, reduce heat to low, and cook until thickened (about 20-25 minutes), stirring frequently.
- 7
Add Ingredients
Stir in the chopped kalamata olives, grated Parmesan, heavy cream, salt, and pepper. Mix until creamy and well combined.
Preparing the Carrots
- 8
Roast the Carrots
Toss baby carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 20-25 minutes or until tender.
- 9
Finish with Herbs
Remove the carrots from the oven and toss with fresh parsley before serving.
