Jean-Georges Vongerichten's Crisp Savory Roast Chicken

Name: Jean-Georges Vongerichten's Crisp Savory Roast Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 stem fresh basil; 7 stems fresh basil; 4 servings Freshly ground black pepper; 4 servings Brine; 1 sprig fresh rosemary; 8 sprigs fresh thyme; 1 garlic clove, smashed; 237 milliliters kosher salt; 1 lemon, halved, plus wedges for serving; 1 Tbsp packed light brown sugar; 4 servings Extra-virgin olive oil; 1 kilograms whole chicken, preferably free-range

You can never have too many main course recipes, so give Jean-Georges Vongerichten's Crisp Savory Roast Chicken a try. One portion of this dish contains approximately 31g of protein, 39g of fat, and a total of 498 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up chicken, brine, pepper, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and dairy free diet.

Instructions

To prepare the brine, crush the thyme, basil, and rosemary with your hands and drop into a large, deep bowl or pot.

Ingredients you will need

Rosemary

Basil

Brine

Thyme

Equipment you will use

Bowl

Pot

Add the konbu, lemon, salt, sugar, and 1 gallon hot water. Stir until the salt and sugar dissolve. Set inside a large bowl of ice and water (or simply refrigerate) and stir until cool.

Ingredients you will need

Lemon

Sugar

Water

Salt

Ice

Equipment you will use

Bowl

Completely submerge the chicken in the brine. Cover tightly and refrigerate for 12 hours.

Ingredients you will need

Whole Chicken

Brine

To roast the chicken, preheat the oven to 350°F. Set a wire rack on a rimmed baking sheet.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Wire Rack

Oven

Remove the chicken from the brine; discard the brine. Use paper towels to pat the chicken completely dry. Stuff with the lemon, garlic, thyme, rosemary, and basil. Truss the chicken by tying together the legs and securing the wings against the body with kitchen twine. Use a sharp knife to score each leg and thigh with 3 long cuts, each ½ inch deep, to ensure that the dark meat is cooked through before the breast dries out. Rub 1 teaspoon oil all over the chicken and set it on the rack.

Ingredients you will need

Rosemary

Meat

Garlic

Basil

Brine

Lemon

Thyme

Chicken Wings

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Paper Towels

Knife

Place in the oven, cavity side facing front

Equipment you will use

Oven

Roast for 25 minutes, then rotate the pan and roast for 20 minutes longer. Raise the oven temperature to 375°F and roast for 10 minutes longer or until the juices run clear when you tip the chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan