Sometimes you want an herb-crusted, crackly-skinned, salty-briny-juicy pop in the mouth perfect sort of bird. This feta brined chicken recipe is just that.
There are many of us—most famously Julia Child—who would call a simply roasted chicken a perfect food, one that’s hard to imagine improving upon.
Heat oven to 450 degrees F. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until an instant-read thermometer inserted in the fleshy part of the thigh reads 165 degrees F and the juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
This is fabulous. I happened to have some feta brine, though not nearly enough, but had seen Melissa Clark’s comment that any brine would do. I knew I’d been saving that empty pickle jar of brine for some reason! I had a roasting chicken of nearly 6 lbs. so I managed to pull together about 4 1/2 cups of brine . Also because the chicken was so big it split the ziplock bag.
Finally, I used spinach as my greens but found they did not significantly wilt once the gravy was ladled onto the plate alongside the portion of chicken. Next time I might use arugula or blanch the spinach first, This brine was amazing! I just used 2 chicken breasts and marinated over night. Cooked it in the oven for an hour at 350 and then finished on the stove to boil it all into the chicken. Not too salty and delicious. Served it over a greek salad.
This was incredibly good, the best roast chicken I've had. Everyone, even family members who weren't particularly fond of chicken, loved it. The drippings on the arugula were divine. Clean freak that I am, my only issue was that it made a huge mess in my oven. Still, it was worth the effort. Next time I will try roasting it in my Kamado Joe.
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