BRINED & ROASTED 1/2 CHICKEN* Recipe

Brining the Chicken

In a large pot, mix kosher salt, brown sugar, and water until dissolved. Submerge the whole chicken in the brine solution and refrigerate for at least 4 hours, preferably overnight.

Preparing the Potatoes

Preheat the oven to 425°F (220°C). Cut Yukon Gold potatoes into quarters and toss them in olive oil with salt and pepper. Spread on a baking sheet.

Roasting the Chicken

Remove the chicken from the brine, rinse it under cold water, and pat dry. Place the chicken on a roasting rack in a baking dish, and rub with olive oil, salt, and pepper. Insert garlic cloves inside the cavity. Roast in the oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).

Combining Ingredients

Around 30 minutes into roasting the chicken, add the prepared potatoes to the oven. After 20 minutes, add the olives, caperberries, and sliced chilis to the baking dish.

Making the Butter Jus

While the chicken is roasting, melt butter in a small saucepan over medium heat. Add any drippings from the chicken and stir well to combine, creating a sauce.

Serving

Once the chicken is done, let it rest for 10 minutes before carving. Serve with crispy Yukon potatoes, olives, caperberries, and drizzle with the butter jus. Garnish with fresh thyme if desired.