A whole chicken brined for 2 days in pickle brine, before being roasted and served with a pickle-potato salad. Heavenly!
Done in 1 hour
Serves 4
1large chicken
3 jarspickle brine
Olive oil
Salt and pepper, to taste
500gbaby potatoes
Handfulpickles, diced
2 tbspchives, finely chopped
2 tbspdill, roughly chopped
1green chilli, thinly sliced
100gfeta, crumbled
1/2lemon, juice
Olive oil, to taste
Salt and pepper, to taste
The combination of the brine and spatchcocking means the chicken stays suuuuper juicy after roasting. Plus, we use the leftover pickles to make a pickley potato salad, with potatoes that have roasted in with the chicken.
Start by spatchcocking the chicken. With some heavy-duty kitchen scissors, cut out the backbone. Flip the chicken over, then press down on the breast plate to flatten it out. Save the backbone to make stock!
Submerge the chicken in pickle brine, and leave it for 1-2 days. After 2 days, remove from the brine and pat dry. Preheat the oven to 200 C.
Drizzle some oil, salt, and pepper over some halved, skin on baby potatoes. Arrange on a baking tray, then top with a metal rack.
Drizzle the chicken with oil, and season with salt and pepper. You can add any other seasonings you like here too. Place the chicken on the rack, then into the oven for 45 minutes-an hour (depending on the size of your chicken). The internal temperature should reach 73 C when it's cooked.
Let the chicken rest for 10 minutes. Meanwhile, combine the roasted potatoes with all of the other ingredients for the salad. Carve up your chicken, and serve!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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