Thanksgiving is just around the corner and I thought I would cater this post to those who forgot to get themselves a turkey. HAHA suckers. No I’m just kidding, this is much more common than one would think.
You’re busy with work, school, your kids….life. So if by the time you’re able to get to the grocery store and all that’s left are whole chickens, I’ve got you.
To be honest, I’m not planning on cooking a turkey this year as my mom has invited us for Thanksgiving at her house.
But I will be making my delicious Apple Hand Pies. I’ll post that recipe next week for you guys!
In the meantime, enjoy this delicious roasted chicken!
Until next time food lovers!
- 1 3-5lb whole chicken, giblets removed
- 12 cups water, room temperature
- 1 cup apple cider vinegar
- 1/2 lemon, sliced
- 1/4 cup salt
- 6 garlic cloves, smashed
- 10 peppercorns, whole
- 6 rosemary sprigs
- 6 thyme sprigs
- 1 tbsp garlic powder
- 1 tbsp ground sage
- 3 tbsp unsalted butter, melted
- 1 carrot, diced
- 2 onions, roughly chopped
- 2-3 Yukon Gold potatoes, roughly chopped
- 1 cup cherry tomatoes
- 10 garlic cloves
- 1/2 lemon, sliced
- 2 tbsp olive oil
- 3 thyme sprigs
- 3 rosemary sprigs
- salt and pepper, to taste
- Combine all brine ingredients in a large pot or container. Place in the fridge and leave overnight. When it is time remove chicken from the brine, wash it, and pat dry. Discard brine.
- Preheat oven to 450°.
- In a large roasting pan toss carrots, onions, potatoes, tomatoes, and five garlic cloves with olive oil. Season with salt and pepper. Assemble evenly on the roasting pan. Lay thyme and rosemary sprigs over the vegetables. In the middle of the roasting pan where you will place the chicken lay 2 or 3 slices of lemon.
- Salt the cavity of the chicken and place remaining lemon slices and garlic cloves inside. Tie chicken with kitchen string.
- Baste the outside of the chicken with melted butter.
- Combine garlic powder, ground sage, salt, and pepper in a bowl. Rub dry ingredients all over chicken.
- Place in the oven for 15 minutes, then reduce the temperature to 350°. Make sure you are basting regularly with melted butter. Cook until the chicken reaches an internal temperature of 165°F.