Description
There is nothing like the perfectly brined and roasted chicken leg with the combination of crunchy browned skin on a cold winter night.
[gallery ids="2231,2229,2232,2227,2233,2235,2236"]Ingredients
Units
Scale
- 1 spatchcocked whole chicken (or about 4 pounds of chicken)
- 2 cups buttermilk
- 1/4 cup lemon juice
- 2 Tbs maple syrup
- 2 Tbs sweet honey mustard
- 2 tsp Italian seasoning
- 1 tsp ground pepper
- 6 tsp Kosher salt
- 2 pounds potatoes
- 2 pounds carrots
- 6 cloves garlic, peeled
- 1 lemon, cut into wedges
- 8 sprigs thyme
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
Instructions
- First marinade the chicken: In a large bowl, stir together buttermilk, lemon juice, maple syrup, mustard, Italian seasoning, salt and pepper to taste. Add the spatchcocked chicken and coat in the marinade.
- Two days later: Preheat oven to 375 degrees F. In a large cast iron skillet, combine the carrots, potatoes, peeled garlic cloves, lemon wedges, and thyme. Drizzle the olive oil and red wine vinegar over the potatoes and carrots. Season with salt and pepper. Place the chicken on top of the potatoes and carrots.
- Roast for 60 minutes or until the skin is nicely browned. Cover with aluminum foil and roast an additional 30—40 minutes, until chicken is fully cooked.
- Remove the chicken and set aside on a plate. Cover chicken with aluminum foil to keep warm. Stir the vegetables and place vegetables back in the oven. Cook vegetables uncovered for an additional 45-60 minutes, or until the carrots and potatoes are soft.
- Prep Time: 30 minutes (not including two days of brining chicken in refrigerator)
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Cuisine: American
Keywords: roast chicken, weeknight dinner