As I gather material for The Two Chickens Project, I'm working on two things:
- Great roast chicken recipes
- Great recipes for the leftovers.
This one was a great addition to the first category.
One thing I do need to get better at is photography if this project is going to be successful. My food photography is terrible. Part of it is lack of equipment (this photo was shot using my iPhone) and part of it is technique.
1 Lemon, cut into wedges
1 Thyme sprig
1 Rosemary sprig
2-3 Garlic cloves, peeled and crushed
2 Tablespoons unsalted butter
3-4 Tablespoons Herbes de Provence
I brined the chicken first using 1/2 cup salt, 1/2 cup sugar, plus enough water to fill the container. Leave the chicken in the brine solution for 4-12 hours. Just before preparing the chicken, remove it from the brine solution and pat it dry.
Preheat the oven to 450F.
Liberally sprinkle salt and pepper on the outside and cavity of the chicken. Place the lemon wedges, thyme, rosemary, and garlic inside the cavity. Melt the butter and brush the chicken all over with it. Liberally sprinkle the chicken all over with Herbs de Provence.
Then it's just breast-side down in the oven for 30 minutes and then breast side up until it's done.