Classic Roast Chicken

 

                The brining step is not essential to the success of this recipe. However, if you have the time to do it, it will give your chicken incomparable tenderness.

4 servings

Chicken brine

• 2 Liters water
• 125 ml coarse salt
• 80 ml sugar
• 2 bay leaves
• 15 ml coriander seeds
• 15 ml black peppercorns
• 15 ml mustard seeds

For the chicken

• 1 whole chicken
• 2 onions, cut into 4
• 4 cloves of garlic
• 4 sprigs of fresh thyme
• 5 ml sweet paprika
• 15 ml olive oil
• 2 ml salt
• 2 carrots, peeled and cut into chunks
• 4 stalks of celery, cut into sections
• 8 baby potatoes, cut in 2
• Salt and pepper
• 60 ml water

1. In a large saucepan, combine all the brine ingredients; bring to a boil and remove from heat.
2. Allow the brine to cool completely to room temperature before using; immerse the chicken in the brine and let sit in the refrigerator for a minimum of 8 hours.
3. Remove the chicken from the brine and pat dry.
4. Place the onions, garlic and thyme inside the chicken.
5. In a small bowl, combine paprika, olive oil and salt; rub all the chicken with this mixture.
6. In a roasting pan, arrange the carrots, celery and potatoes; season, pour in the water, stir and place the chicken in the center of the vegetables.
7. Cover and bake for 30 minutes at 350F (175C); remove the lid and continue cooking for 45 minutes.
8. Baste the chicken with its cooking juices every 15 minutes.
9. Serve.

BON APPÉTIT