ROASTED CHICKEN AND VEGETABLES
Steps:
- 1. Bring apple juice to a boil in a heavy 3-qt saucepan. Remove from heat, stir in bourbon and next 3 ingredients stirring until sugar and salt are dissolved. Stir in ice. Cool completely - 20 min. 2. Remove neck and giblets from chicken. Place chicken and apple juice mixture in a 2-gal zip top freezer bag. Place bag in a shallow baking dish and chill 4 hours. Turn bag occasionally. 3. Remove chicken from brine, discarding brine; pat dry with paper towels. Tie chicken legs together with kitchen string and tuck wings under. 4. Whisk together 2 tbsp brown sugar and next 2 ingredients in a large bowl. Add apples and next 2 ingredients tossing to coat. Place mixture in a single layer in a lightly greased shallow roasting pan. Sprinkle with desired amount of kosher salt and freshly ground black pepper. Place chicken breast side up on top of apple-vegetable mixture in pan. 5. Preheat oven to 450 degrees. Cook for approx 1 hour tenting chicken after 20-30 minutes.
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