Apple Cider Brined & Butter Roasted Split Chicken Recipe
Creamy Kalamata Polenta | Herbed Baby Carrots
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Ingredients
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For the Chicken
For the Polenta
For the Carrots
Method
Chicken Preparation
- 1
Brining the Chicken
In a large bowl, combine apple cider, salt, brown sugar, black peppercorns, and bay leaves. Stir until salt and sugar are dissolved. Submerge the split chicken in the brine and refrigerate for at least 4 hours or overnight.
- 2
Roasting the Chicken
Preheat the oven to 425°F (220°C). Remove the chicken from the brine, pat dry, and place in a roasting pan. In a saucepan, melt the butter and mix with thyme and minced garlic. Brush this mixture over the chicken. Roast for 45-55 minutes, or until the internal temperature reaches 165°F (74°C).
Polenta Preparation
- 3
Cooking the Polenta
In a pot, bring chicken broth to a boil. Slowly whisk in the polenta, reducing heat to low. Cook, stirring frequently, for about 30 minutes until thickened. Stir in Kalamata olives, Parmesan cheese, heavy cream, salt, and black pepper. Mix well and keep warm.
Carrots Preparation
- 4
Roasting the Carrots
Toss baby carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized. Sprinkle with chopped parsley before serving.
