Thick Brush Stroke

Orange Brined Roast Chicken

1. Add all of the ingredients for the brine except for the ice to a medium saucepan.

Bring to a boil over high heat and continue boiling for two minutes.

2. Transfer the brine to the container you intend to brine the chicken in and add the ice. Once the ice has melted, submerge the chicken in the brine. If it is not completely submerged, you can add just enough water to cover it. Cover and refrigerate for a minimum of 6 hours up to 24 hours.

3. Remove the chicken from the brine and let air dry for 30-minutes at room temperature. Preheat your oven to 450 degrees. 4. Transfer the chicken to a roasting pan or to a baking sheet lined with tinfoil. Rub it down with olive oil on all sides, squeeze the juice of one orange and one lemon on top, then sprinkle with ground black pepper. Stuff the squeezed orange and lemon halves into the inner cavity of the chicken. You may also add some more fresh sage and rosemary if you like. Tie the legs together using kitchen twine.

5. Bake uncovered on the middle oven rack at 450 degrees for 45-minutes. Remove from oven and baste with juices from pan then reduce heat to 400 degrees and back for an additional 30-45-minutes. 6. Remove from oven, gently tent with tinfoil, and rest for 10-minute before slicing and serving.

This herb and citrus infused roast chicken is perfect for the holidays.