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
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner