Description
A deeply flavorful whole roasted chicken brined in the Redmond Real Salt Brine Kit and roasted over olive-oil-tossed potatoes until the skin is golden and crisp. A simple, reliable, crowd-pleasing recipe for weeknights or hosting.
Ingredients
Scale
- 1 whole chicken
- 1/2 pouch Redmond Real Salt Brine Kit
- Water (1/2 the amount listed on the packet)
- 2 pounds Yukon gold potatoes, cubed
- 2 – 3 tablespoons extra virgin olive oil
- Sea salt
- Seasoning blend of choice (I used an herb blend)
Instructions
- Brine the Chicken (18 – 24 hours) : Bring 1 1/2 quarts of water to a boil and pour in 1/2 of the brine kit. Reduce heat and simmer until the brine kit dissolves, then remove from heat. Add 1 1/2 quarts of cold water to cool the mixture. Once cooled, fully submerge the meat in brine and place in the refrigerator for 18 -24 hours. Remove the meat from brine.
- Dry the Chicken : Let the meat air dry or part dry, then pat with paper towels. This is key for crispy skin.
- Season the Chicken : Rub the outside of the chicken generously with your seasoning of choice.
- Prep the Potatoes : In a large cast-iron skillet, toss the cubed potatoes with extra virgin olive oil and sea salt. Spread into an even layer and place the chicken breast-side up directly on top. The chicken drippings will flavor the potatoes as it roasts.
- Roast : Roast at 425°F for 1 hour 20 minutes to 1 hour 35 minutes, or about 15 – 18 minutes per pound. The chicken is ready when the internal temperature reaches 165°F at the thickest part of the thigh.
- Rest & Serve : Let the chicken rest for 10 – 15 minutes before carving. Toss the potatoes in the drippings and serve warm.
Notes
- Use a thermometer for accuracy.
- Try adding carrots or onions as well under the chicken.
- Save pan drippings for serving.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Chicken, Main Dish
- Method: Roasting
- Cuisine: American