Easier Than I Thought


Brined Chicken with Roasted Vegetables. You almost don’t need a recipe: brine the chicken (I used a commercial brine mix with rosemary and citrus peels) for a few hours, then roast in a pan, with your choice of veg at 450, for about 1:45, or until the vegetables are done, and/or until a meat thermometer says 170 at the thigh.

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