Cookwith

Name: Brined and Roasted Lemon-Herb Chicken
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 large boneless, skin-on chicken breasts (about 1.25 lbs total); 3 cups water; 2 tbsp kosher salt; 1 tbsp sugar; 1 lemon (zested and halved); 2 tbsp olive oil; 2 garlic cloves, minced; 2 tsp fresh thyme leaves (or 1 tsp dried); 1 tsp fresh rosemary, minced (or 1/2 tsp dried); 1/2 tsp freshly ground black pepper; 1/4 tsp smoked paprika; 1/2 lb baby potatoes, halved; 1 cup cherry tomatoes, whole; 1 tbsp fresh parsley, chopped (for garnish)

Brined and Roasted Lemon-Herb Chicken

GardenMaple7564

This vibrant roasted chicken dinner is built on the science of brining, ensuring ultra-juicy and flavorful meat. A quick saltwater soak keeps the chicken moist, while a fragrant lemon-herb paste permeates both the chicken and veggies. Roasting everything together makes for an easy, one-pan meal—perfect for a sunny Washington evening. Baby potatoes and tomatoes soak up the pan juices, and a final sprinkle of parsley brings freshness and color. Enjoy a plate that’s as beautiful as it is comforting, with crispy-skinned chicken and a zesty, aromatic finish.

Ingredients

Instructions

In a large bowl, dissolve kosher salt and sugar in 2 cups of water. Add 1 cup ice and stir until chilled. Submerge chicken breasts in the brine and refrigerate for 20-30 minutes.
Meanwhile, preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or foil.
Remove chicken from brine; pat dry thoroughly with paper towels. Discard brine.
In a small bowl, mix olive oil, lemon zest, minced garlic, thyme, rosemary, black pepper, and smoked paprika to make a fragrant paste.
Toss potatoes and cherry tomatoes with half the herb paste. Spread on the prepared baking sheet.
Rub the remaining herb paste under the chicken skin and over the surface. Place chicken breasts skin-side up on the baking sheet, nestling them among the vegetables.
Slice the lemon and tuck slices around the chicken and veggies.
Roast for 25-30 minutes, or until the chicken reaches 165°F (74°C) at the thickest part and potatoes are golden and tender. If desired, broil for the last 2-3 minutes for crispier skin.
Rest chicken for 5 minutes before slicing. Sprinkle with fresh parsley and serve with roasted veggies and lemon slices.