Deliciously moist and flavorful Brined and Roasted Chicken. This easy recipe is perfect for when you have just a few people eating chicken for dinner. This also works perfectly for turkey pieces so you don’t have to roast a whole turkey for thanksgiving.
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JUST TAKE ME TO THE BRINED AND ROASTED CHICKEN RECIPE ALREADY!
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Dan started working on Brined and Roasted Chicken to make it great for his World Famous Gumbo. He likes to make the chicken separately so that I can eat the Gumbo as a vegetarian dish.
Since then, we’ve noticed that people will take a simple piece of chicken, and be very happy with it. We also like to do a mini Thanksgiving where he’ll make chicken instead of turkey (he really can’t eat a whole turkey all by himself, and this makes him just as happy as a turkey would).
Perfect for adding chicken to stews and other dishes
After roasting it he will cut some into smaller pieces for people to take a bit of chicken, especially the kids like their food plain, so this works well for them. And, then he’ll shred some of the chicken to add into the his gumbo.
The leftover shredded chicken also works well for his lunches. I’ll mix the chicken with a little sauce, maybe teriyaki or enchilada sauce, throw that on some rice with whatever veggies are in the fridge, and voila! a nice easy lunch that he thinks is delicious!
Or, I’ll toss a small handful of shredded chicken into a quesadilla with some veggies so he can have a chicken quesadilla. I also like to put some on a salad for him, like this Farmer’s Market Salad.
Spice on top
In some of the pictures you’ll see some spices on top of the chicken. Dan used his favorite mesquite spice blend. This Summer Grill Spice comes really close to his recipe. Give it a whirl on top of this Brined and Roasted Chicken.
And, one of the things I really like about this oven roasting method of cooking chicken is that it keeps any mess off of the stove, so clean up’s a breeze!
Suggestions for mini Thanksgiving dishes include Simple Roasted Cranberry Sauce, Potatoes Fondantes (Smashed Potatoes with Rosemary), Vegetarian Stuffing, Maple Thyme Roasted Carrots, and Chipotle-Maple Mashed Sweet Potatoes.
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Use this recipe for thanksgiving turkey as well
This year, 2019, we decided to make a smaller amount of turkey for Thanksgiving. I went to the store and got 2 bone in turkey breasts and 2 bone in turkey thighs. We used this recipe to brine and roast the turkey for thanksgiving dinner.
The turkey turned out perfectly. Moist. Flavorful. Easy to make. Clean up was super easy. And we didn’t have a whole turkey to carve and clean up after.
We will be doing this again for thanksgiving next year. Oh, and it’s perfect for Friendsgiving!
Brined and Roasted Chicken Recipe
Brined and Roasted Chicken
Deliciously moist and flavorful chicken or turkey that easy to make, and clean up's a breeze
- 1/2 cup kosher salt or 1/4 cup table salt
- 1/4 cup sugar
- 1/2 tablespoon ground thyme optional
- 1/2 tablespoon sage optional
- 1 quart water
- 1.5-2 pounds of chicken bone-in thighs
- 2-2.5 lbs boneless skinless breasts chicken
- Sprinkle of Grill Spice optional https://lifecurrentsblog.com/summer-grill-spice/
- Mix all ingredients except chicken and grill spice, in a large bowl, stirring until sugar dissolves. Add chicken to brine, and refrigerate, covered for 1 hour.
- Remove chicken from brine, and dispose of the brining liquid.
- Use large roasting pan or foil tray with edges, and place chicken in the tray. Sprinkle with Grill Spice if desired.
Roast, uncovered, in 375 degree F oven for 30 minutes. Flip chicken over, and continue to roast for an additional 30 minutes. Use an instant read thermometer to temp the doneness of the poultry. Remove the chicken/turkey from the oven when the temperature reads 160 degrees for the white meat, and the dark meat is 175 degrees. Cover the pan with foil, and the temperature will continue to rise in the meat. Allow to rest 5 to 10 minutes for chicken, and 10 to 20 minutes for larger turkey pieces. The final temps should be: white meat 165 degrees F and the dark meat should be 180 degrees F. Chop, carve, or shred as desired.
Sometimes he will do about 1/2 batch, in which case, you only needed 1/2 of the brine for 5 chicken legs.
The sodium will be calculated into the recipe nutrition analysis. This amount is incorrect. All of the salt is not absorbed into the chicken.