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

Ingredients

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

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