Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Cider Brined Chicken with Roasted Veggies & Herbs by Baking The Goods.

Apple Cider Brined Chicken with Roasted Veggies & Herbs


  • Total Time: 45 minutes
  • Yield: 6 servings

Description

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.


Ingredients

Units

APPLE CIDER BRINE

  • 2 cups water
  • 1 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp sea salt
  • 1 tbsp fresh ground pepper

HERB RUB

  • 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

SHEET PAN

  • 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

Instructions

  1. 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.
  2. Preheat oven to 425° F.
  3. In a small bowl, combine the finely chopped herbs, salt and pepper. Mix together.
  4. 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. 
  5. Sprinkle both sides of the chicken with ¾ of the herb rub. Gently massage the herbs into the chicken. Set aside. 
  6. Chop the potatoes into ½” cubes, halve or chop the carrots into bite sized chunks. Halve the leeks and chop into ¼” half moons. 
  7. 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.
  8. 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.
  9. 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.
  10. Serve right away.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner