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Juicy Brined Chicken and Roasted Fall Vegetables

Don’t feel like fixing a whole Turkey? Go for a Juicy Brined Chicken and Roasted Fall Vegetables instead! This easy recipe is so flavorful and perfect for a small holiday gathering. 

whole chicken laying on plate of roasted vegetables

Thanksgiving might be all about the turkey, but this year may be a little different. If you’re cooking for a small group, this Juicy Brined Chicken and Roasted Fall Vegetables is the perfect dish!

One of my favorite culinary experiences that inspired this dish came when we had the opportunity to have Iron Chef Michael Symon cook for us at the Senior PGA Championship.  

I have always loved him on TV, but nothing compares to his experiencing his infectious laugh in person.  Matt and I, and four other couples were able to sit in front of him and chat about everything from his kids to The Food Network.  

It was such a pleasure to be able to pick his brain while enjoying grilled lamb, watermelon and halloumi salad, and vanilla bean panna cotta, all prepared by him.  Ever since then, he has been one of my biggest recipe inspirations.  

Hence, the recipe I am sharing with you today.  If you have ever struggled with cooking dry tasteless chicken, then I have your solution: brining.  

Once you taste the amazing flavor and juiciness that brining gives your poultry, you will NEVER go back to the way you were preparing chicken in the past.  

I paired this whole roasted chicken with lovely in-season fall squash, brussels sprouts, and baby potatoes.  You definitely need to try this one out for a small thanksgiving recipe!

Ingredients

1 (3 to 4 pound) whole chicken

honey

bay leaves

sage — Fresh thyme is a great substitution!

lemon

garlic

onion — I used a white onion but you could use yellow onion or shallots as well.

butter

various fall vegetables — I used Brussels sprouts, acorn squash, and baby potatoes but any potato or squash combination would work.

olive oil

salt and pepper 

How to Make

Mix honey, salt, water, bay leaves, and garlic together in a pot large enough to fit your chicken. Truss the chicken by tying twine around the legs. Place chicken in liquid and let sit in the refrigerator for 12 hours.
Preheat oven to 375ºF.
When the chicken is finished brining, carefully remove and pat fully dry with paper towels. Place in a roasting pan.
Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of sage, both halves of lemon, onion, and the garlic. Brush the outside of the chicken with the butter and season the outside with additional salt and pepper. 
Prepare your vegetables as necessary and chop into 1-inch chunks, halve the Brussels sprouts, if using. Toss with olive oil and salt and pepper.
Place the vegetables around the chicken and roast for about 1 hour or until juices run clear and a meat thermometer reads 165ºF.

whole chicken laying on plate of roasted vegetables

How to store

Store leftover chicken in the fridge for up to two days. You can also freeze for up to six months. If freezing, I recommend shredding the whole chicken and storing it in individual portions. Label with the date so you don’t forget when you froze it. 

whole chicken laying on plate of roasted vegetables

How to Truss a Chicken or Turkey

First off, you’ll need some butcher’s twine. Why do truss, you ask? First and foremost, it keeps the chicken moist. This, coupled with stuffing the chicken with lemon, onion, and garlic will keep the breasts nice and juicy.

Second of all, the presentation is so much more beautiful this way. Whether you’re serving this to your immediate family or a few friends, presentation is important!  

You need to make sure your chicken or turkey is completely dry and the breast is up and the legs are facing you. Tuck in the wings underneath the bird so that they’re not poking out. The point is that you want everything tucked and tight on the bird. You’ll need roughly about 1 foot of twine to truss and you can cut off excess at the end. 

Cross the legs at the bird’s ankles and loop the twine around the outside of the ankles, then tie a square knot to finish it off. The legs should now be tucked in close to the body. Some people like to truss the whole bird, but I don’t do that. If you want to learn how this is a great tutorial

slice of chicken cut shown on knife

Hot Tip

Want to make sure your skin is extra crispy and crackly? Make sure it’s extra dry. Pat dry thoroughly with a paper towel and if you have the time, you can set it uncovered in the fridge for an hour or so. Just make sure you have plenty of room so that you don’t cross-contaminate anything.

whole chicken laying on plate of roasted vegetables

More Thanksgiving Recipes You’ll Love!

No-Knead Artisan Rolls

Citrus Herb Roasted Turkey, Balsamic Roasted Brussels, and Mushrooms, Chai Apple Pie

Leftover Turkey Rolls with Cranberry Butter

Harvest Panzanella Salad

Pumpkin Pecan Cheesecake Bars

whole chicken laying on plate of roasted vegetables

Recipe adapted from Michael Symon and Ina Garten

close up of roasted vegetables

Post originally published October 20, 2014 

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Juicy Brined Chicken and Roasted Fall Vegetables

Juicy Brined Chicken and Roasted Fall Vegetables

Yield: 4 - 6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 12 hours
Total Time: 13 hours 10 minutes

Don't feel like fixing a whole Turkey? Go for a Juicy Brined Chicken and Roasted Fall Vegetables instead! This easy recipe is so flavorful and perfect for a small holiday gathering. 

Ingredients

  • 1 (3 to 4 pound) whole chicken, giblets removed
  • 4 ounces honey
  • 4 ounces salt
  • 1-quart water
  • 2 bay leaves
  • 2 cloves garlic sliced
  • 1 bunch sage
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tbsp melted butter
  • 2 lbs of various fall vegetables (I used Brussels sprouts, acorn squash, and baby potatoes.)
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Mix honey, salt, water, bay leaves, and garlic together in a pot large enough to fit your chicken. Truss the chicken by tying twine around the legs. Place chicken in liquid and let sit in the refrigerator for 12 hours.
  2. Preheat oven to 375ºF.
  3. When the chicken is finished brining, carefully remove and pat fully dry with paper towels. Place in a roasting pan.
  4. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of sage, both halves of lemon, and the garlic. Brush the outside of the chicken with the butter and season the outside with additional salt and pepper. 
  5. Prepare your vegetables as necessary and chop into 1-inch chunks, halve the Brussels sprouts, if using. Toss with olive oil and salt and pepper.
  6. Place the vegetables around the chicken and roast for about 1 hour or until juices run clear and a meat thermometer reads 165ºF.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Paige

Monday 20th of October 2014

Thank you so much! Your sweet comment definitely makes my Monday brighter!

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