.Who you callin' chicken?.

As I mentioned I was sick all weekend so all I ate was soup and even that wasn't made by yours truly so the first Monday following my "how was your weekend" post is totally lacking in a recently made recipe. Sorry folks. That being said I figured I'd go ahead and share my recipe for roasted chicken since I'll be making it this coming weekend. I love a nice roast chicken, it's so simple and and comforting which are things that I really appreciate in the cold winter months. Personally, I brine all poultry whenever possible and if you haven't done so I sincerely recommend you give it a try {especially for that Thanksgiving show piece - turkey}.

Roast Chicken
Ingredients:
Brine -
1 gallon of water
1 cup of kosher salt {don't use regular non-kosher table salt and do not use finishing fleur de sel}
1/2 cup of sugar
1 bunch fresh rosemary
1 bunch fresh thyme {i like lemon thyme}
1 bunch fresh parsley {flat leaf}
3 bay leaves
1 head of garlic {regular bulb not "elephant" garlic} cut horizontally
1 onion sliced{i love sweet Walla Walla onions which are easy for me to get because Portland is close to Walla Walla - use sweet, yellow, or white but not purple}
3 tablespoons of peppercorns crushed {any color}
2 lemons sliced

Chicken-
5ish pound chicken {I always go for organic free range} do NOT use a kosher chicken if you plan to brine the bird because it will be much too salty!
Butter softened
Herbs de Provence to taste
Fresh ground salt & pepper to taste {i use my finishing salts for this part}
1 pound of baby carrots
1 onion {same as above}
1 bunch of fresh thyme
1 bunch of fresh rosemary

Directions:
1.Combine all the brine ingredients in a large pot; squeeze the lemons as they are added. Bring to a simmer over high heat to dissolve the salt and sugar. Remove from the heat. Allow to cool to room temperature and then refrigerate until chilled.

2.Add the chicken to the brine and weigh it down with a plate to keep it submerged. Allow to brine for 8 to 12 hours.

3.Remove the chicken from the brine, rinse well, and dry with paper towels. Let it rest in the refrigerator for 24 hours.

4. Pre-heat oven to 425

5. Remove the chicken from the refrigerator an hour before cooking.

6. Rub chicken all over with softened butter then season {inside and out} with herbs de Provence, salt, & pepper.

7. In a roasting pan spread the carrots, onion, and fresh herbs and drizzle with olive oil. Truss chicken and place it directly on top of the vegetable and herbs.

8. Roast the chicken for about 1.5 hours or until the juices run clear when you make a {small!} slice between the leg & thigh.

9. Remove the chicken from the oven and tent with foil to rest for 20 minutes {it needs this time to allow the juices to settle. If you skip this step your bird wont be as juicy which is sad}. Test your veggies - if they are fork tender but still have some bite then remove them, if they feel like they still need some time then go ahead and continue to roast them while your chicken is resting.
10. Slice and enjoy along with the carrots and onions {or any root veggies that you like; Ive been know to add baby potatoes, fennel, rutabagas,turnips, parsnips, and beets at various times}!