We’re stoked about the latest recipe from Lycia and Taylor at Blackboard Grocery & Eatery. Not only is it jaw-droopingly delicious—believe us, we’ve tried it—it’s also a useful way to manage your weeknight meal planning. Enjoy!
You know what would make a week a little more manageable? Figuring out how to get started on that whole ‘cook-in-big-batches’ thing, so you have food to eat all week. While we still struggle with that ourselves, we can offer up the praises on cooking a whole chicken. It’s not just dinner that night, it’s also leftovers, freezeable casseroles, broth…..
We know it’s the end of summer and things just kicked off and probably already seem hectic. Take one of your days off and set aside a couple hours to do this. Just remember the brining requires some thinking ahead.
This recipe is a straightforward recipe that has a simple buttered herb flavor, is soooo juicy, and still allows you to really taste our formerly feathered friend.
What'll You'll Need
1 gallon cold water
¾ cup salt
⅔ cup sugar
¼ cup olive oil
Large bunch fresh thyme. If you only have dried…relax. Just remember to use less when using dried.
1 x lemon halved. If you’re feelin’ fancy, slice 4 really thin pieces and set them aside to use as a topper later. It’s just pretty, that’s all.
1 x garlic head cut in half crosswise. No need to fuss with removing the skin. Just leave it on.
2 Tbsp melted butter
1x yellow onion quartered. Remove the skins on these guys though.
1. Mix all ingredients into a large pot or bucket filled with cold water. Leave room for it to rise once the bird goes in.
2. Remove giblets if you haven’t already.
3. Submerge chicken in brine and leave 12 hrs to overnight.
When you're ready to get cooking:
1. Preheat oven to 425 degrees.
2. Remove chicken from brine. Rinse chicken inside and out then pat dry.
3. Season chicken liberally inside and out with salt & pepper.
4.Place in large roasting pan and liberally brush with melted butter. The next thing is really worth taking a second to do. Get up under the skin and slide a few pads of butter down on in there. Two words: Buttery Chicken.
5.Stuff cavity with both halves of lemon, thyme, and the garlic.
6. Tie legs together with kitchen string and fold wing tips under breast.
7 .Scatter onion quarters around chicken.
8. Roast chicken for 1-1½ hours basting every 15 minutes until juices run clear (165 degrees F). Just put an episode of your favorite British Crime Drama on and set your phone timer. It will be done before you know it.