Brined Roast Chicken

by Kathy Strahs on September 18, 2013 · 0 comments

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Let’s slow things down here for a second, and make some simple Brined Roast Chicken for dinner.

Last week was a pretty big one for me. The cookbook I’ve been writing and photographing for over two years – The Ultimate Panini Press Cookbook– finally came out! It’s at Amazon, Barnes & Noble and Wal-Mart and has been receiving some incredibly positive press on The Kitchn, The Pioneer Woman, The San Jose Mercury News and elsewhere. This is all uncharted territory for me and it’s been pretty darned exciting, but also BUSY! I definitely look forward to the moments in the day when I can sit down, collect my thoughts, laugh with my kids and just relax.

I can’t help but feel a bit more calm and relaxed with roast chicken aromatherapy. It’s one of the simplest, most comforting meals I can think of. This version is made extra flavorful and juicy with a really basic salt-and-sugar brine. You want to be sure and pat the chicken good and dry when it comes out of the oven so the skin crisps up nicely when it comes time to roast. Winner winner. 🙂

Brined Roast Chicken



See the Recipe Index for all the recipes on Cooking On the Side.

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