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

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

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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