Spatchcock Brined Chicken with Roast Carrots & Potatoes
- 1 chicken, 5 to 5 1/2 lb.
- 1/2 cup dry brine
- 2 1/4 lb. carrots, peeled and cut on the bias into 1 1/2-inch-long pieces
- 2 1/4 lb. small red potatoes, halved
- 2 tsp. olive oil, plus more for brushing
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 tsp. finely chopped fresh tarragon
- 2 Tbs. finely chopped fresh chives
- This recipe is gluten-free
- Produce
- Carrots (2 1/4 lb.)
- Chives, fresh (2 Tbs.)
- Red potatoes, small (2 1/4 lb.)
- Tarragon, fresh (1 1/2 tsp.)
- Meat
- Chicken (1)
- Canned Goods
- Brine, dry (1/2 cup)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Olive oil (2 tsp.)
Preparation
Read recipe preparation on williams-sonoma.com
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Published August 5, 2012 (6 months ago).
43 people saved this recipe.
