Description
This Apple Cider Brined Chicken with Roasted Veggies & Herbs is a flavorful and wholesome one-pan meal that combines tender, juicy chicken thighs and drumsticks brined in a tangy apple cider vinegar mixture, paired with roasted Yukon gold potatoes, carrots, leeks, and fresh kale. The dish is seasoned with a fragrant herb rub featuring parsley, sage, rosemary, and thyme, making it perfect for a comforting weeknight dinner or a special gathering.
Ingredients
Brine
- 2 cups water
- 1 cup apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp sea salt
- 1 tbsp fresh ground pepper
Herb Rub
- 1 tbsp parsley, finely chopped
- 1 tbsp sage, finely chopped
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tsp salt
- 1 tsp fresh ground pepper
Main Ingredients
- 1 1/2 - 2 lbs chicken thighs & drumsticks
- 1 1/2 lbs Yukon gold potatoes, chopped into 1/2" cubes
- 1 lb carrots, halved or chopped
- 2 leeks, halved & sliced into half moons
- 3-4 handfuls fresh kale
- 1/4 cup olive oil
Instructions
- Prepare the brine: In a medium bowl, mix together water, apple cider vinegar, maple syrup, sea salt, and fresh ground pepper to create the brine.
- Brine the chicken: Place chicken thighs and drumsticks in a sealable container or large plastic bag. Pour the brine over the chicken ensuring it's fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.
- Preheat the oven: Set your oven to 425° F to prepare for roasting the chicken and vegetables.
- Mix the herb rub: In a small bowl, combine the finely chopped parsley, sage, rosemary, thyme, salt, and fresh ground pepper. Stir well to evenly distribute the herbs and spices.
- Dry the chicken: Remove the chicken from the brine and transfer to a sheet pan lined with paper towels. Cover the chicken with another layer of paper towels and pat dry thoroughly to ensure crisp skin when roasting.
- Apply herb rub to chicken: Sprinkle ¾ of the herb rub evenly over both sides of the chicken pieces and gently massage to coat well. Set aside while you prepare the vegetables.
- Prepare the vegetables: Chop the potatoes into ½-inch cubes, halve or chop carrots into bite-sized chunks, and slice the leeks into ¼-inch half moons.
- Season the vegetables: Place the potatoes, carrots, and leeks on a clean baking sheet. Drizzle with olive oil and sprinkle with the remaining herb rub. Toss everything together until the vegetables are evenly coated.
- Arrange chicken and veggies: Nestle the herb-coated chicken pieces onto the baking sheet among the vegetables for roasting.
- Roast in the oven: Bake at 425° F for about 30 minutes, or until the chicken skin starts to turn golden brown and the internal temperature reaches 165° F. Cooking time may vary slightly depending on the size of the chicken pieces.
- Add kale and finish roasting: Scatter the fresh kale over the chicken and veggies, drizzle with a little more olive oil, and roast for an additional 3-5 minutes until the kale begins to wilt.
- Serve: Remove from oven and serve the chicken hot alongside the roasted vegetables and wilted kale for a delicious, hearty meal.
Notes
- For best results, brine the chicken overnight but at least 4 hours is sufficient.
- Patting the chicken dry after brining is crucial to achieve crispy skin during roasting.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165° F for safety.
- The recipe can be easily doubled or halved depending on the number of servings needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Feel free to swap out veggies with seasonal favorites such as parsnips or Brussels sprouts.
