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Ingredients
- For the Chicken
- 1 whole roasting chicken, about 4 â 5 pounds
- Salt brine (recipe below)
- 1/2 cup fresh lemon juice
- 2 whole lemons
- 3 pounds roasting potatoes, peeled and chopped
- 3 sweet onions, peeled and thickly sliced
- Good-quality olive oil
- Kosher salt and freshly ground pepper
- For the brine
- 1 gallon (16 cups) water, divided
- 1 cup kosher salt
- 3 lemons, halved
- 5 bay leaves
- 2 tablespoons honey
- 2 tablespoons black peppercorns
Directions
- For the brine: In a large stock pot, cover the chicken with about 12 cups of cold water. In a microwave-proof bowl, heat 4 cups of water until almost boiling. Add the salt and stir until completely dissolved. Add the salted water to the stock pot. Add the lemons (squeezing some of the juice into the water), bay leaves, honey, and black peppercorns. Cover and refrigerate the chicken overnight, but no more than 12 hours.
- For the chicken: Remove the chicken from the brine, rinse in cold water, and pat dry. Bring to room temperature for at least one hour and thirty minutes.
- Preheat oven to 475 degrees. Set the chicken in a large bowl. Pour the lemon juice in and over the chicken (recycling back and forth between the bowl and measuring cup a few times to continue covering). Cut the 2 lemons in half and stuff inside the inner cavity of the bird. Sprinkle the chicken with salt and pepper.
- Toss the potatoes and onions with a couple tablespoons of olive oil and a couple tablespoons of the leftover lemon juice (discard the rest). Season the vegetables generously with salt and pepper and arrange in the bottom of a large cast iron skillet. Nestle the chicken over the bed of vegetables. Roast for 25 minutes. Remove the chicken from the oven, lower the oven temperature to 400 degrees, and toss the vegetables again. Add the chicken back to the pan and cook for an additional 45 minutes, or until the internal temperature in the thickest part of the thigh reaches 160 degrees.
- Remove the chicken from the oven. Allow to rest for 15 minutes before carving, to let the juices settle back into the meat. Toss the vegetables in the pan juices and season with additional salt and pepper, to taste. Pour any remaining pan juices over the chicken when serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3241g | |
| Recipe makes 2 servings | |
| Calories 1577 | |
| Calories from Fat 844 | 54% |
| Total Fat 93.66g | 117% |
| Saturated Fat 26.68g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 57133mg | 2381% |
| Potassium 1947mg | 56% |
| Total Carbs 65.37g | 17% |
| Dietary Fiber 7.9g | 26% |
| Sugars 41.61g | 28% |
| Protein 119.89g | 192% |
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