Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives
Photo by Noel Barnhurst

Ingredients

  • 3 large fresh thyme sprigs
  • 2 tablespoons whole grain mustard
  • lemon
  • Green Salad with Olives
  • 1 4 1/2-pound chicken
  • 3 tablespoons honey
  • 10 ½ cups water
  • + 7 more ingredients
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon freah thyme leaves
    • 2 cups low-salt chicken broth
    • ½ cup coarse kosher salt
    • 1 bay leaf
    • 1 tablespoon all purpose flour
    • 1 tablespoon butter

Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours. Drain chicken from brine; r...

View full recipe at Epicurious

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