Apple Cider Brined Herb Chicken with Roasted Veggies & Herbs
By Baking The Goods
Serves 6 - 8
Apple Cider Brine Ingredients:
2 cups water
1 cup apple cider vinegar
2 tbsp. maple syrup
2 tbsp. salt
1 tbsp. freshly ground black pepper
Herb Rub Ingredients:
1 tbsp. parsley - finely chopped
1 tbsp. sage - finely chopped
1 tbsp. rosemary - finely chopped
1 tbsp. thyme - finely chopped
1 teas. salt
1 teas. freshly ground black pepper
Sheet Pan Ingredients:
1 ½ - 2 lbs. chicken thighs (drumsticks optional)
1 ½ lbs. yukon gold potatoes, chopped into ½” cubes
1 lb. rainbow carrots - halved or chopped
2 leeks - halved & sliced into half moons
3 - 4 hefty handfuls of kale
¼ cup olive oil
Mix together apple cider brine ingredients in a medium bowl. Place chicken thighs and drumsticks in a sealable container or a large plastic baggie. Pour the brine over the chicken, making sure the chicken is fully submerged in the brine. Cover and chill in the refrigerator for at least 4 hours, up to overnight.
Preheat oven to 425°F.
In a small bowl, combine the finely chopped herbs, salt and pepper. Mix together.
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.
Sprinkle both sides of the chicken with ¾ of the herb rub. Gently massage the herbs into the chicken. Set aside.
Chop the potatoes into ½” cubes, halve or chop the carrots into bite sized chunks. Halve the leeks and chop into ¼” half moons.
Place the potatoes, carrots and leeks on a clean baking sheet. Drizzle with olive oil and sprinkle with remaining herb rub mix. Toss to combine.
Nestle the chicken onto the baking sheet with the veggies and bake for 30-ish minutes, until the chicken skin starts to brown and the internal temperature of the chicken is 165°. *cook time may vary, depending on the size of the chicken thighs.
Add the fresh kale, drizzle with a little more olive oil and bake for an additional 3-5 minutes, just until the kale starts to wilt.