Mojo Brined & Oak Roasted 1/2 Chicken Recipe

In a saucepan combine 2 cups of the water with the kosher salt and sugar. Warm over medium heat, stirring, just until salt and sugar dissolve. Remove from heat.

Add the remaining 4 cups cold water to the pan to cool the brine. Stir in orange juice, lime juice, smashed garlic, cilantro stems, cumin, oregano, peppercorns and bay leaves. Chill the brine completely in the refrigerator (about 30 minutes) before using.

Place the half chicken in a large zip-top bag or nonreactive container and pour the chilled brine over it, ensuring the chicken is fully submerged. Refrigerate for 2–4 hours (avoid more than 6 hours for a half chicken).

Remove chicken from brine, discard brine. Pat the chicken very dry with paper towels. Let rest at room temperature 20–30 minutes while you prepare compound butters and sides.

In a small bowl combine the softened 3 tbsp butter, smoked paprika, chopped parsley, chopped thyme, lemon zest, 1/2 tsp salt and 1/2 tsp black pepper. Mix until smooth — this is the finishing butter. Set aside at room temperature.

In a separate bowl, mix the Catalan butter ingredients: 2 tbsp softened butter, roasted red pepper, roasted garlic, 1 tsp parsley, 1/2 tsp smoked paprika, 1/2 tsp sherry vinegar, 1/4 tsp salt and 1/4 tsp pepper. Stir to homogenous paste and keep refrigerated until service.

Brush the chicken lightly with 1 tbsp neutral oil to help the skin brown and help smoke adhere.

Preheat oven to 425°F (220°C). If you have a smoker or grill set up for indirect heat and smoke, prepare oak wood chips/chunks and preheat to 375–400°F (190–205°C). For oven method, use soaked oak chips in a small foil packet with vents placed on a lower rack or use an indoor smoking device.

Place the prepared chicken on a rack set in a roasting pan, breast side up. If using a grill/smoker, place over indirect heat with oak chips producing smoke. Roast/smoke until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (about 35–45 minutes depending on size).

For even roasting in the oven, after 20 minutes reduce temperature to 400°F (200°C) and continue roasting until thermometer reads 160°F. Allow the chicken to rest 8–10 minutes (temperature will rise to 165°F while resting).

During the last 2 minutes of resting, spread the prepared finishing butter over the breast and thigh to melt into the skin and meat.

While the chicken roasts, place the potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Drain the potatoes well, return to the pot off the heat to dry briefly. Add 2 tbsp butter and 1/2 cup warm milk. Mash to desired consistency. Season with 3/4 tsp salt and 1/4 tsp pepper, adjust to taste and keep warm.

Trim and, if necessary, halve or slice the seasonal vegetables so they are uniform. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice.

Roast on a sheet pan in the oven alongside the chicken for the last 12–15 minutes at 400–425°F, or sauté in a skillet over medium-high heat until tender-crisp (6–8 minutes). The vegetables should be bright and slightly caramelized.

Slice the rested half chicken into 2 pieces (breast with wing and leg with thigh) or serve whole. Spoon a generous dollop of the chilled Catalan (smoked) butter over the hot chicken so it melts, then finish with the warm finishing butter already applied during rest.

Plate the chicken with a scoop of Yukon Gold mashed potatoes and the seasonal vegetables. Garnish with cilantro or parsley leaves and serve with lemon wedges on the side.

Optional: If you like a touch more smoke, briefly torch the butter-topped skin or pass the plate under a kitchen salamander to lightly char the butter and skin for an added roast note.