Brick Roasted Half Chicken Recipe
lemon brined, charred broccolini, olive oil potatoes
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Ingredients
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Chicken
Charred Broccolini
Olive Oil Potatoes
Method
Brining the Chicken
Prepare Brine
In a large bowl, combine the lemon juice, water, kosher salt, fresh thyme, smashed garlic, and black peppercorns. Stir until the salt is dissolved.
Brine Chicken
Submerge the halved chicken in the brine, cover, and refrigerate for at least 4 hours or overnight for maximum flavor.
Roasting the Chicken
Prepare Chicken
Remove the chicken from the brine, pat dry with paper towels, and season the skin with salt and pepper.
Finish Roasting
Flip the chicken over and roast for an additional 15-20 minutes or until the internal temperature reaches 165°F (75°C). Remove the chicken from the oven and let it rest for 10 minutes before serving.
Preparing Charred Broccolini
Sauté Broccolini
In a large skillet, heat olive oil over medium-high heat. Add the broccolini and season with salt and red pepper flakes.
Char Broccolini
Cook for about 5-7 minutes, turning occasionally, until the broccolini is tender and charred in spots. Remove from heat and set aside.
Preparing Olive Oil Potatoes
Season Potatoes
In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and black pepper until evenly coated.
Roast Potatoes
Spread the potatoes in a single layer on a baking sheet and roast in the same oven as the chicken for about 20-25 minutes, or until they are golden and tender.
Garnish Potatoes
Once done, remove from oven and sprinkle with chopped fresh parsley before serving.