Ingredients
Yield – 4 servings
Quick Chicken Brine
- 15 oz water
- 3 oz kosher salt
- 1 bunch of your favorite mixed herbs such as: parsley, sage, rosemary, and thyme
- 4 garlic cloves
- 1 onion
- 1 tsp coriander
- 1 lemon
- 1 orange
- 2 fresh bay leaves
- 2 tsp cracked black pepper
- 1 cup 51-49® oil
- 15 oz ice
Roasted Chicken
- 1 3-4 lb free range chicken Kosher salt, to coat Freshly cracked pepper
- 2 lemons, halved
Chimichurri Sauce
- 100 g flat Italian parsley
- 75 g cilantro
- 25 g mint
- 5 g dried oregano
- 4 cloves garlic, minced
- 1 shallot finely, minced
- 1 tsp kosher salt
- Black pepper
- 1 pinch red pepper flakes ½ lime, juiced
- Zest from ½ lime
- 1 tsp jalapeño, finely minced
- ¾ cup 51-49® oil
- 1/3 cup red wine vinegar
Directions
Quick Chicken Brine
Combine all ingredients and bring to boil over high heat in a large stockpot. Remove from the heat and let flavors infuse for 20-30 minutes. Add ice to brine and stir until the ice is dissolved. Pour brine over chicken and let marinate for 3 hours under refrigeration. Pull chicken from brine and completely pat dry. Let the bird sit at room temperature for an hour before roasting, or refrigerate until needed.
Roasted Chicken
Pre-heat your oven to 425°F. Truss the bird so that it roasts uniformly and sprinkle with salt and pepper, inside and outside of the bird. Place the chicken on a rack in the roasting pan and roast for 60-75 minutes until the outside is golden brown and crisp, adding the lemons to the pan for the last 20 minutes. The temperature inside should read 165°F. Let the chicken rest for 15-30 minutes to let juices redistribute before carving.
Chimichurri Sauce
Pulse the herbs in a food processor until finely chopped. You might need to scrape the sides of the bowl. Transfer herbs to a medium-sized mixing bowl. Whisk in all other ingredients. Reserve until needed.
Plating
Place roasted chicken beside chimichurri sauce and lemon halves. Sprinkle with Maldon salt.