Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives Recipe

Name: Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 1/2 cups water; 1/2 cup coarse kosher salt; 3 tablespoons honey; 2 tablespoons fresh lemon juice; Peel from 1 lemon, cut into long strips with vegetable peeler; 1 bay leaf; 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves; 1 4 1/2-pound chicken (giblets reserved for another use); 2 cups (or more) low-salt chicken broth, divided; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 2 tablespoons whole grain mustard; Green Salad with Olives

Servings: persons

10 1/2 cups water
1/2 cup coarse kosher salt
3 tablespoons honey
2 tablespoons fresh lemon juice
Peel from 1 lemon, cut into long strips with vegetable peeler
1 bay leaf
3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves
1 4 1/2-pound chicken (giblets reserved for another use)
2 cups (or more) low-salt chicken broth, divided
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 tablespoons whole grain mustard
Green Salad with Olives

1
Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot.
2
Cool slightly, then refrigerate brine until cold.
3
Place chicken in very large resealable plastic bag; add brine and seal.
4
Refrigerate chicken 6 hours.
5
Drain chicken from brine; rinse and pat dry.
6
Place chicken on plate.
7
Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
8
Preheat oven to 375F.
9
Place chicken on rack in roasting pan.
10
Roast chicken 20 minutes; add 1 cup broth to roasting pan.
11
Roast chicken 20 minutes longer; add 1 cup broth to roasting pan.
12
Roast chicken until thermometer inserted into thickest part of thigh registers 170F, about 45 minutes.
13
Let chicken rest 10 minutes.
14
Meanwhile, pour juices from roasting pan into 2-cup measuring cup.
15
Add more broth if needed to equal 2 cups.
16
Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes.
17
Add flour; stir 1 minute.
18
Whisk in broth mixture; bring to boil.
19
Stir in mustard and 1 teaspoon thyme leaves.
20
Season sauce with salt and pepper.
21
Slice chicken.
22
Divide chicken among plates.
23
Drizzle with sauce and serve Green Salad with Olives alongside.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 1/2 cups water, 1/2 cup coarse kosher salt, 3 tablespoons honey, 2 tablespoons fresh lemon juice, and more.

Yes, Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

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