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…
Instructions
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1
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.
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2
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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3
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.
