Pickle-Brined Chicken with Herb Sauce
Who hasn’t poured a jar of pickle juice down the drain? We all have. But hold up: That’s some fine brine you’re squandering. This pickle-brined poultry, roasted with celeriac, rutabaga and carrots, proves there’s no better way to cram extra zing into a dish.
Ingredients
- 6 chicken legs, with the skin
- 1/2 cup (125 ml) pickle juice
- 2 tsp salt
- 1 celeriac, peeled and cubed
- 1 rutabaga, peeled and cut into long sticks 1/2 inch (1 cm) thick
- 4 carrots, peeled and cut into long sticks 1/2 inch (1 cm) thick
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, chopped
- 3 tbsp (45 ml) olive oil
- 2 cups (70 g) chopped curly-leaf parsley (stems and leaves)
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 tbsp chopped pickles
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) water
Instructions
- In a glass dish, combine the chicken, pickle juice and salt. Cover and refrigerate for 12 hours or overnight, turning the chicken once or twice. Drain the chicken and discard the marinade.
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, combine the vegetables and oil. Season with salt and pepper. Place the chicken over the vegetables and oil lightly. Bake for 1 hour or until the meat easily detaches from the bone and the vegetables are tender.
Who hasn’t poured a jar of pickle juice down the drain? We all have. But hold up: That’s some fine brine you’re squandering. This pickle-brined poultry, roasted with celeriac, rutabaga and carrots, proves there’s no better way to cram extra zing into a dish.