48 Hour Brined Roasted Chicken
Recipe Submitted by Katherine Knowlton
Serves 2, plus leftovers
- 1 whole chicken, split in half, backbone removed
- kosher salt
- 2 tsp. pimentón (smoked paprika)
- 2 tablespoons olive oil, plus more if needed
- freshly ground black pepper
- 2 lemons, cut in half
- 1 head of garlic, cut in half
- 1 shallot, minced
- 1 cup chicken stock for deglazing pan
- Dry brine the chicken 1 to 2 days day before serving .Dry the chicken very well. Season the chicken liberally all over with salt. (use ~3/4 teaspoon sea salt per pound of chicken). Cover loosely and refrigerate.
- Remove chicken from refrigerator 1 hour before roasting.
- Preheat oven to 450°F. Season the chicken all over with the pimentón and olive oil set aside. (Use your hands to massage the smoked paprika and olive oil into all parts of the chicken; use more if needed). Season with freshly cracked black pepper.
- Transfer chicken breast side up to a large oven-safe skillet. Arrange thyme, lemon and garlic (cut sides down) in skillet around chicken. Transfer to oven. Roast until chicken is nicely browned and cooked through, checking for doneness after ~45 or so minutes. (I like to check at the halfway mark and baste the chicken if needed (brush with olive oil from the bottom of the pan and place back in oven). To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear (165 degrees internal temp on a meat thermometer).