Roasted Feta Brined Chicken with Baby Potatoes and Chickpeas
Roasted Feta Brined Chicken with Baby Potatoes and Chickpeas is a wonderfully simple meal that has gourmet restaurant quality taste!
Ingredients
Brine Ingredients
- 4 ounces crumbled feta 1 cup measured
- 4 teaspoons salt
- 8 cups water
Roasted Feta Brined Chicken with Baby Potatoes and Chickpeas Ingredients
- 1 whole chicken 3 and 1/2 to 4 pounds
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme leaves
- 3 teaspoons Kosher salt
- 1 tablespoon whole peppercorns* (see note) pulsed in a spice grinder
- 1 lemon zested and then sliced
- 1 15-ounce can chickpeas, drained* (see note)
- 24 ounces small potatoes Honey Gold, baby Yukon gold, etc., cut in half or quartered
- 2 tablespoons unsalted butter melted
- 2 tablespoons extra virgin olive oil
- 2 ounces crumbled feta 1/2 cup measured
- Baby arugula optional
Instructions
Brine Instructions
- Combine brine ingredients in a blender and blend until smooth.
- Pour into a sealable bag or container large enough to submerge the chicken in and cover with the brine. Let the chicken sit in the fridge for at least 8 hours or up to 24 hours* (see note).
Feta Brined Chicken with Crispy Chickpeas and Potatoes Instructions
- An hour before you are planning to cook the chicken, remove it from the brine and transfer to a paper towel-lined plate or tray and pat dry.
- Preheat oven to 425 degrees Fahrenheit with the rack set in the center position.
- Mix the oregano, thyme, salt, peppercorns, and lemon zest together and set aside. The moisture from the lemon zest will make the spice mixture clumpy. Use your fingers to rub and mix the spices and lemon zest together until well blended.
- Mix 2 tablespoons of the spice mixture into the potatoes and chickpeas in a bowl along with the melted butter. Set aside.
- Lightly rub and massage the rest of the spice mixture onto both sides of the chicken.
- Put the lemon slices in the cavity of the chicken and use kitchen twine to truss the chicken*.
- Place a large ovenproof skillet over high heat. Add the olive oil and heat until it is hot and shimmering.
- Place the chicken, breast-side up in the center of the pan. Place the seasoned potatoes and chickpeas around the chicken.
- Transfer to the back of the oven, rotating the pan until the legs are pointing to the back left corner.
- Cook for 20 minutes. When the chicken has started to brown reduce heat to 400. Cook for 10 more minutes.
- Take the skillet out of the oven and give the potatoes a stir. Place the skillet to the back of the oven, this time with the legs pointing to the back right corner. Cook for 30 minutes, stirring the potatoes and chickpeas halfway through. Depending on the size of your chicken, more time might be needed.
- The chicken should be brown all over and the juice should run clear when you insert a knife between the leg and thigh. You can check the internal temperature in the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. The thermometer should read 165 degrees F.
- Once the chicken is done, remove it to a platter or cutting board and let it rest for 10 minutes before carving and serving.
- While the chicken rests, remove the potatoes and chickpeas from the skillet and transfer to a serving bowl. Toss with 2 ounces (a 1/2 cup) crumbled feta.
- Serve the potatoes and chickpeas with some arugula for some green alongside the carved chicken.
Notes
*You can use black peppercorns or a blend. I use a blend that contains black, green, white, and pink.
*If you want your chickpeas nice and crispy, take the time to peel off the papery husks that cover chickpeas. This adds extra time but they will get more crisp and brown nicer as well.
*If the very top of the chicken is still not covered, flip it halfway through the brine.
Trussing the Chicken:
- Start with at least 3 feet of kitchen twine
- Pat the chicken dry and place it on a clean work surface breast side up with the legs facing you
- Place the twine under the chicken between the wings and thighs
- Pull both ends of the twine up into the armpits of the wings
- Cross the twine at the top of the breast, making sure the skin is secured so that it doesn’t pull up when it shrinks
- Pull the twine back towards you so that the twine runs along the side of the breast
- Cross the ends of the twine under the crown (where you can reach into the cavity of the chicken) and pull tightly
- Loop the twine under the legs and then over the top of the legs, crossing the twine under the crown of the breast again
- Flip the bird over and tie the twine in a knot around the tail, snipping off any excess string
- Place the roasted chicken breast side up on a cutting board
- Remove the twine used to truss your chicken
- Pull the leg and thigh away from the side of the bird and cut through the connective joint and repeat on the other side
- Hold the drumstick and cut it away from the thigh, cutting through the connective joint to separate them and repeat
- Make a deep vertical cut to one side of the breast bone and use your hand or knife to work the breast meat away from the rib cage (repeat on the other side)
- Pull each wing away from the chicken body and cut through the connective joint