Roast Chicken With Mustard-Thyme Sauce And Green Salad With Olives
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
51
Sourness
34
mins
Prep time (avg)
4
Difficulty
Ingredients:
10.5 cups
Water1 cup
Coarse Kosher Salt3 tbsps
Honey2 tbsps
Lemon Juice (fresh)1
Bay Leaf1 tbsp
Butter (room temperature)1 tbsp
All-Purpose Flour2 tbsps
Grain Mustard (whole)Directions:
1
Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot
2
Cool slightly, then refrigerate brine until cold
3
Place chicken in very large resealable plastic bag; add brine and seal
4
Refrigerate chicken 6 hours
5
Drain chicken from brine; rinse and pat dry
6
Place chicken on plate
7
Let stand uncovered in refrigerator at least 2 hours and up to 24 hours
8
Preheat oven to 375°F
9
Place chicken on rack in roasting pan
10
Roast chicken 20 minutes; add 1 cup broth to roasting pan
11
Roast chicken 20 minutes longer; add 1 cup broth to roasting pan
12
Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes
13
Let chicken rest 10 minutes
14
Meanwhile, pour juices from roasting pan into 2-cup measuring cup
15
Add more broth if needed to equal 2 cups
16
Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes
17
Add flour; stir 1 minute
18
Whisk in broth mixture; bring to boil
19
Stir in mustard and 1 teaspoon thyme leaves
20
Season sauce with salt and pepper
21
Slice chicken
22
Divide chicken among plates
23
Drizzle with sauce and serve Green Salad with Olives alongside
24
Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot
25
Cool slightly, then refrigerate brine until cold
26
Place chicken in very large resealable plastic bag; add brine and seal
27
Refrigerate chicken 6 hours
28
Drain chicken from brine; rinse and pat dry
29
Place chicken on plate
30
Let stand uncovered in refrigerator at least 2 hours and up to 24 hours
31
Preheat oven to 375°F
32
Place chicken on rack in roasting pan
33
Roast chicken 20 minutes; add 1 cup broth to roasting pan
34
Roast chicken 20 minutes longer; add 1 cup broth to roasting pan
35
Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes
36
Let chicken rest 10 minutes
37
Meanwhile, pour juices from roasting pan into 2-cup measuring cup
38
Add more broth if needed to equal 2 cups
39
Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes
40
Add flour; stir 1 minute
41
Whisk in broth mixture; bring to boil
42
Stir in mustard and 1 teaspoon thyme leaves
43
Season sauce with salt and pepper
44
Slice chicken
45
Divide chicken among plates
46
Drizzle with sauce and serve Green Salad with Olives alongside