Brined Roasted SASSO Chicken with Sage and Lemon
For a deliciously tender roasted chicken, marinate your Whole Chicken in our lemon and herb brine overnight, and roast it in the oven for a golden crisp.
INGREDIENTS
6 Sage leaves
Sprigs of Rosemary and Thyme for garnish
1 lemon cut in slices and charred for garnish
¼ cup olive oil
Lemon and Herb Brine:
2 Tbsp. Lemon Juice
4 Lemons, cut in slices
3/4 Cup Kosher Salt
16 cups water
6 Sage leaves
1 Bunch fresh Rosemary
1 bunch Fresh Thyme
¼ cup fresh chopped Garlic
LET'S GET COOKING!
In a large pot, place all ingredients of brine. Bring to a boil and remove from heat.
Pour brine into a container and place container over ice, stirring brine often to cool down. *Once cooled down, place in the refrigerator until ready to use.
Place chicken in a large container along with the cooled brine. Cover with plastic film. Place refrigerator for 6 hours or up to overnight.
Preheat oven to 350°F. Remove chicken from marinade and pat dry. Place 6 fresh sage leaves between skin and breast.
Drizzle olive oil over chicken, tuck wings under breast and tie legs with kitchen twine. Place on a rack of a roasting pan or baking sheet and bake for 1 ¼ hour, or until thermometer reads 160°F when inserted in the thigh. Remove from oven and let rest for 10 minutes.
Place on a platter and garnish with additional rosemary and thyme sprigs and charred lemon slices.