BRINED AND BAKED CHICKEN
Steps:
- Brine To lock the juices in my chicken and ensure that my chicken wouldn't dry out in a week of leftovers, I started my meal by brining the chicken. If you are in a hurry, you can skip this step, but I recommend against it. Wash the chicken well Put about ¼ cup of salt in a large pan, mixing bowl, or Ziplock bag with a little bit of cold water to dissolve put seasonings in the water...well fed Add the chicken and enough water to cover Cover and refrigerate for 1-2 hours After brining the chicken, it is important to rinse the chicken well to avoid a overly salty taste in the finished product. By using fresh aromatic vegetables under the chicken, this recipe adds a layer of flavors which are impossible in traditional cooking methods. Preheat oven to 375 degrees In a 9″X13″ baking dish (preferably glass), spread a thin layer of olive oil along with one small onion sliced; one medium peeled, sliced carrot; and four garlic cloves; and three large rosemary stems Tuck two pats of butter under the skin on top of the breast; rub the chicken with a small amount of olive oil; cover one side with a sprinkling of salt, pepper, dry rosemary, dry thyme, and crushed red pepper; using a fine grater, add the rind of half a lemon (be careful to only include yellow part of the of the lemon, not the bitter white pith); flip the chicken and season the other side to match Lay the chicken down on top of the aromatic vegetables breast side up; sprinkle with1 tablespoon of finely chopped rosemary; put it in the oven on the middle rack Check periodically to ensure that the chicken is cooking evenly without burning the aromatics or fully drying the pan Remove from the oven in about an hour. Always allow the chicken to rest for about 10 minutes before cutting to ensure that the juices do not run from the bird and cause dry meat. - See more at: http://runawayapricot.com/2009/02/home-cooked-meal.html/#sthash.yDmtn0Bc.dpuf
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