Cookwith

Name: Brined & Roasted Herb Chicken with Crispy Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless, skin-on chicken breasts (about 1 lb total); 4 cups water; 1/4 cup kosher salt (for brine); 1 lb baby potatoes, halved; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp black pepper; 1 tsp dried thyme or Italian herb blend; 1/2 lemon, sliced; 1 tbsp fresh parsley, chopped

Brined & Roasted Herb Chicken with Crispy Potatoes

CaramelizedBroccoli5156

This recipe brings together a foolproof brined chicken technique—ensuring juicy, flavorful meat—with crispy, herb-roasted potatoes for a comforting yet elevated dinner. Brining the chicken in a simple salt solution locks in moisture, so even high-heat roasting yields tender results. The pairing of lemon and herbs brightens the dish, while the potatoes soak up savory drippings for a complete meal. Minimal ingredients, maximum flavor—perfect for a cool Ontario evening.

Ingredients

Instructions

In a large bowl, whisk together 4 cups water and 1/4 cup kosher salt until dissolved. Submerge chicken breasts and refrigerate for 30 minutes.
Preheat oven to 425°F (220°C).
Drain and pat chicken dry with paper towels. Place chicken and halved potatoes on a rimmed baking sheet. Drizzle with olive oil, sprinkle with garlic powder, black pepper, and dried thyme. Toss potatoes to coat.
Nestle lemon slices under and over chicken. Roast for 25-30 minutes, until chicken is golden and reaches 165°F (74°C) internal temperature and potatoes are crisp and tender.
Rest chicken 5 minutes. Slice and serve over potatoes, sprinkled with chopped parsley.