Easier Than I Thought

January 12, 2009


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.