Lemon Brined Roasted Chicken
Manchego Polenta and Salsa Verde
The technique for this chicken recipe ensures juicy, flavorful meat with crispy, golden skin. Begin the brining process at least 24 hours before roasting.
Serves 6 / Prep Time: / Total Time:
Brine the Chicken
- Combine the water, salt, and lemon juice in a large saucepan and bring to a boil. Pour the liquid into a container large enough to hold one gallon of liquid and the chicken. Add the ice and cool to room temperature.
- Submerge the chicken in the brine and refrigerate for at least 12 hours.
- Remove the chicken from the brine and pat dry. Place on a baking tray and refrigerate, uncovered, for at least 12 Hours (this will help to dry out the skin, resulting in a crispy texture.)
Roast the Chicken
- Preheat the oven to 425°F. Whisk the oil, lemon zest, chili flakes, fennel seed, and black pepper in a bowl.
- Place the chicken in a roasting pan and rub some of the oil over the skin.
- Transfer the chicken to the oven and roast until the juices run clear, about 1 hour, basting with the remaining oil every 20 minutes. Let rest in the pan for 30 minutes.
- While the chicken is resting, bring the milk and bay leaf to a boil in a medium saucepan.
- Add the salt and slowly sprinkle in the cornmeal, whisking constantly.
- Continue to whisk until the liquid returns to a simmer, then turn the heat to its lowest setting and cook until the mixture thickens to your desired consistency (it should not be too stiff), stirring frequently. Stir in the cheese.
To serve, carve the chicken and serve with the polenta, Salsa Verde, and pan juices.