Oven Roasted Chicken
By Chef Tim Hollingsworth
Renowned Chef Tim Hollingsworth prepared a deliciously juicy oven roasted chicken with a crisp skin seasons with citrus and herbs.
Ingredients for Chicken Brine
3 lemons, juiced and zested (with a vegetable peeler)
2 bay leaves
1 bunch rosemary
10 cloves of garlic, crushed
2 Tbsp black peppercorns
2 cups (10 ounces) kosher salt 2 gallons water
Combine all ingredients with 1 gallon water, cover, and cook on medium high heat to a boil. Boil for 1 minute, stirring to ensure salt is dissolved. Add in the remaining water. Remove from heat and allow to cool, then chill before using. The brine can be refrigerated for up to 3 days.
Pour the brine into a large container, add in the chicken and refrigerate for up to 12 hours.
Remove the chicken from the brine, rinse with cold water, pat dry with paper towels and allow to air dry overnight uncovered in the refrigerator.
Ingredients for Roasting the Chicken
10 ea yukon gold potatoes, cut into 4ths or 6ths depending on size
20 ea small pearl onions, or 2 yellow onions (peeled and cut into 8ths, leaving the root attached)
2 heads of garlic, cut in half lengthwise
1 bunch rosemary
2 ea lemon cut in half
Salt and pepper to taste
Preheat the oven to 450°F.
Toss cut potatoes and onions in olive oil, salt, and pepper in a mixing bowl.
Place olive oil, lemon and garlic into a cocotte (or large roasting pan), cut side down, and cook on the stovetop on medium heat to caramelize.
Once browned, add in cut up potatoes and onions.
Season the chicken with salt & pepper, evenly distributing over the skin and remembering to season the cavity as well.
Place the chicken on top of the mixture and add in the rosemary.
Roast for 30 minutes covered, then 30 minutes uncovered.
Allow to rest for 20 minutes before carving.
Autumn Harvest White Sangria
A sangria featuring a light, crisp white wine and packed full of seasonal fruits.