Domestic Buckets Recipe

Make brine

In a medium pot, combine 4 cups water, apple cider vinegar, brown sugar, kosher salt, peppercorns, bay leaves, smashed garlic and thyme. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and salt. Remove from heat and let cool to room temperature (about 30 minutes).

Brine the chicken

Place chicken thighs in a large, food-safe container or resealable bag. Pour cooled brine over chicken, ensuring pieces are submerged. Refrigerate and brine for 2 to 4 hours (no more than 6 hours for bone-in pieces). After brining, remove chicken and pat dry with paper towels; discard brine.

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet or a shallow roasting pan with parchment or foil for easier cleanup.

Place halved red potatoes, carrot pieces and quartered onion in a large bowl. Drizzle with 1 tablespoon olive oil and season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Toss to coat.

Arrange the seasoned vegetables in a single layer on the prepared sheet or pan, leaving space for the chicken thighs.

In a small bowl, whisk together remaining 2 tablespoons olive oil, smoked paprika, dried oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add lemon zest and mix to combine.

Brush or rub the seasoned oil mixture evenly over the brined and dried chicken thighs, getting some under the skin where possible for deeper flavor.

Arrange the chicken thighs on the baking sheet among the vegetables, skin side up. Pour any juices from the chicken into the pan to mingle with the vegetables.

Roast in the preheated oven for 35 to 45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. If the skin browns too quickly, tent loosely with foil for the final 10 minutes.

Remove the pan from the oven and transfer chicken and vegetables to a serving platter. Squeeze the quartered lemon over everything, sprinkle with chopped parsley, and let rest 5 minutes before serving.