Take a little walk with me; it’s hot, the sun is beating down on you and you have been walking the city for about four hours now. Finally, your hotel appears on the horizon and you know in a few more blocks you will walk through those revolving doors into the swanky, and most importantly, air-conditioned lobby where sitting on a stand are two large beverage dispensers of fruit infused ice water.
Yes! Is that not the best water you have ever tasted? That is what inspired tonight’s menu. It’s sunny and hot and a citrus infused brined chicken sounds so refreshing.
In a large saucepan or stockpot, combine four cups of water, a third a cup of kosher salt, a third a cup of light brown sugar, one lemon that has been quartered, one orange that has been quartered, eight cloves of garlic, freshly ground black pepper, about one tablespoon, two tablespoons fennel seeds, ten springs of fresh thyme, and five sprigs of rosemary. Do not let the fruit in this brine scare you. This is not a sweet dish. And the fennel…OMG, the fennel just gives it that bit of interest that will have your tastebuds standing up and taking notice.
Bring to a boil for about 1 minute. Heating the brine is going to release all those yummy flavors that will seep into the chicken for more flavor. Remove from heat and add the ice cubes. Cool to room temperature.
Immerse four deboned, skinned chicken breasts in the brine. Cover and refrigerate for six to eight hours. When ready to cook, remove the chicken from the brine and pat dry. Discard the brine. Place chicken in a large baking dish or casserole.
Preheat your oven to 350°F. Peel, wash, and pat dry a pound of fingerling potatoes, a bunch of asparagus, four green onions, and three carrots. Cut the asparagus and green onion into three-inch pieces. Peel and cut the carrot into three-inch pieces. Place the vegetables in a large bowl. Season with your favorite seasonings. Drizzle with a tablespoon or two olive oil. Spoon vegetables around the chicken.
Slow roast in a preheated 350°F oven until the chicken is cooked through and the veggies are tender about one hour.
Transfer to a platter and serve immediately.
This looks like a plain Jane, but OMG the flavors in this chicken are unbelievably good! – Ella
Citrus Roasted Chicken
• 4 chicken breasts, boned and skinned
• 4 cups water
• 1/3 cup kosher salt
• 1/3 cups light brown sugar
• 1 lemon, sliced
• 1 orange, sliced
• 1 garlic bulb, cut in half crosswise
• 1 tablespoon fresh ground black pepper
• 10 sprigs fresh thyme
• 5 sprigs fresh rosemary
• 2 tablespoons fennel seeds
• 4 cups ice
- In a large stockpot, combine water, kosher salt, brown sugar, lemon, orange, garlic, pepper, fennel seeds, thyme, and rosemary. Bring to a boil for about 1 minute. Remove from heat and add the ice cubes. Cool to room temperature.
- Immerse chicken breasts in the brine. Cover and refrigerate for six to eight hours. When ready to cook, remove the chicken from the brine and pat dry. Discard the brine. Place chicken in a large baking dish or casserole.
- Preheat the oven to 350°F.
- Slow roast until the chicken is cooked through and the veggies are tender, about one hour.
- Serve with roasted vegetables.