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Sweet Tea Brined Roasted Chicken With Root Vegetables

by Natures Garden | Other recipes by this author

  • 2 cups water for boiling
  • 3 ½ tbl sea salt
  • 2 tbl honey
  • 1 tsp black peppercorns
  • 5 cloves organic garlic, smashed and peeled
  • 1 medium sweet onion quartered and peeled
  • 1 orange cut into 8ths
  • 4 cups ice
  • 4 cups cold water
  • 1 cup cold sweet tea
  • 1 Whole Darby Farms Chicken, washed, neck removed
  • 3 tbl olive oil
  • salt and pepper to taste
  • 1 large onion
  • 1 large sweet potato
  • 3 cloves garlic
  • 2 candy stripe beets
  • 1 rutabaga
  • 1 acorn squash, seeded
  • 3 tbl olive oil
  • 1 tbl Southern Swiss Butter

Prep Time: 0min    Cook Time: 0min    Level: Easy

Ingredients

Servings:
-
+
  • 3.50 tbsp Salt - Crystal Sea
  • 2.00 tbsp Honey - Wildflower
  • 1.00 tbsp Whole Corns - Black Pepper
  • 8.00 cloves Garlic - Jumbo
  • 2.00 ea Onions - Yellow
  • 1.00 ea Oranges - Navel
  • 1.00 cup Sweet Tea
  • 1.00 ea Whole- Large - Pastured Chicken
  • 6.00 tbsp Olive Oil - Botija Extra Virgin
  • 1.00 ea Potatoes - Garnet Sweet
  • 2.00 ea Beets w/ Tops - Chioggia
  • 1.00 ea Rutabagas - Purple Top
  • 1.00 ea Squash - Acorn
  • 1.00 tbsp Butter - Salted

Directions

  • Bring 2 cups of water to a boil in a medium saucepot.
  • Add salt, honey and stir to dissolve.
  • When combined, add  peppercorns, garlic, onion, and orange slices.
  • Turn down heat and allow to simmer for 5 minutes.
  • Remove from heat and set aside. In a large mixing bowl or stock pot, add the ice, water, and tea.
  • Add the boiled mixture to the cool liquid, stirring to combine.
  • Place the chicken in the brine, cover, and refrigerate for 8-10 hours (works well to do this overnight.)
  • Next, remove the chicken from the brine and rinse clean. Allow the chicken to rest for at least 30 minutes to balance flavors of the brine (you can also rinse in the morning and allow to rest until the evening).
  • Preheat oven to 500 degrees.
  • After the chicken has rested, rub with olive oil, season with salt and pepper, and truss with butchers twine.
  • Peel and chop all of the vegetables into bite sized chunks, mixing together to combine.
  • Heat olive oil in a large pan (great task for an iron skillet).
  • Add the vegetables and saute for 5-8 minutes, stirring to coat in oil.
  • Turn off heat.
  • Place chicken on top of root vegetables and roast in oven for 15 minutes.
  • Lower the oven to 450 and roast for an additional 30-50 minutes, until your chicken reaches a minimum internal temperature of 165 and juices run clear when pricked at the thigh.
  • Remove from oven and allow to rest for 20 minutes before serving.
  • Allowing the chicken to rest will allow the juices to settle into the meat and keep your chicken moist.



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