It’s Dia de los Muertos and I feel half muertos. October was jam packed with photo shoots, video shoots, events, dinners, recipe tests, 24 cocktails recipes, cheeseboards, 100° days, lack of sleep, chaos, a few good times and one horrendous hangover. But the party is over and it’s time to buckle in for the real festivities, the holiday season. Not that I really hand any time to party in October, with the exception of that one night that caused that epic hangover.
I am a big fan of Thanksgiving, for obvious reasons. Mostly the Lemon Herb Dinner Rolls, the Maple Bourbon Pecan Pie & my famous Apple Cheddar Pie. Christmas doesn’t really do it for me. It’s so overhyped, the gift giving seems like more or a chore than a joy, the food is never as good as it is on Turkey Day and I never seem to have time to prepare. I am always short on time during the holidays so that’s why I am loving these easy, peasy sheet pan meals lately. So much so, that I now have my own show on The Feedfeed TV called “Get Your Sheet Together”. Episode 2 is up now and features this new recipe for Apple Cider Brined Chicken with Roasted Veggies & Herbs. Yay!
This sheet has it all, it’s colorful, healthy and jam packed with flavor. The chicken gets brined for at least 4 hours in an apple cider vinegar brine to seal in the moisture and really lock in flavor. This Apple Cider Brined Chicken with Roasted Veggies & Herbs is as hearty as it is healthy with herb roasted chicken, a big ol’ pile of roasted potatoes, melty leeks, sweet and earthy carrots and handfuls of fresh kale. The beauty behind the sheet pan meals is the simplicity behind them, everything cooks together on a single sheet pan and comes together quick. This recipe for Apple Cider Brined Chicken with Roasted Veggies & Herbs takes little effort to prepare but the payoff in flavor is mind blowing, I sheet you not.
Watch and see how to make this Apple Cider Brined Chicken with Roasted Veggies & Herbs over at The Feedfeed TV.
This Apple Cider Brined Chicken with Roasted Veggies & Herbs is loaded with juicy & flavorful herby chicken, hearty roasted potatoes, melty leeks, sweet & earthy carrots & handfuls of kale.
- 2 cups water
- 1 cup apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp sea salt
- 1 tbsp fresh ground pepper
- 1 tbsp parsley - finely chopped
- 1 tbsp sage - finely chopped
- 1 tbsp rosemary - finely chopped
- 1 tbsp thyme - finely chopped
- 1 teas salt
- 1 teas fresh ground pepper
- 1 1/2 - 2 lbs. chicken thighs & drumsticks
- 1 1/2 lbs. yukon gold potatoes - chopped into 1/2" cubes
- 1 lb. carrots halved or chopped
- 2 leeks - halved & sliced into half moons
- 3-4 handfuls fresh kale
- 1/4 cup olive oil
Mix together apple cider brine ingredients in a medium bowl. Place chicken thighs and drumsticks in a sealable container or a large plastic baggie. Pour the brine over the chicken, making sure the chicken is fully submerged in the brine. Cover and chill in the refrigerator for at least 4 hours, up to overnight.
Preheat oven to 425° F.
In a small bowl, combine the finely chopped herbs, salt and pepper. Mix together.
Remove the chicken from the brine and transfer to a sheet pan lined with paper towels. Cover the chicken with another layer of paper towels and pat dry.
Sprinkle both sides of the chicken with ¾ of the herb rub. Gently massage the herbs into the chicken. Set aside.
Chop the potatoes into ½” cubes, halve or chop the carrots into bite sized chunks. Halve the leeks and chop into ¼” half moons.
Place the potatoes, carrots and leeks on a clean baking sheet. Drizzle with olive oil and sprinkle with remaining herb rub mix. Toss to combine.
Nestle the chicken onto the baking sheet with the veggies and bake for 30-ish minutes, until the chicken skin starts to brown and the internal temperature of the chicken is 165°. *cook time may vary, depending on the size of the chicken thighs.
Add the fresh kale, drizzle with a little more olive oil and bake for an additional 3-5 minutes, just until the kale starts to wilt.
Serve right away.