Directions:
- Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
- Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
- Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.88 Kcal (761 kJ) | ||
| Calories from fat | 29.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 44.45mg | 15% | |
| Sodium | 9497.17mg | 396% | |
| Potassium | 559.86mg | 12% | |
| Total Carbs | 33.25g | 11% | |
| Sugars | 20.78g | 83% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 7.29g | 15% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 2.1mg | 11% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 33.62 Kcal (141 kJ) | ||
| Calories from fat | 5.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 5% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 15% | |
| Sodium | 1755.48mg | 396% | |
| Potassium | 103.49mg | 12% | |
| Total Carbs | 6.15g | 11% | |
| Sugars | 3.84g | 83% | |
| Dietary Fiber | 0.87g | 19% | |
| Protein | 1.35g | 15% | |
| Vitamin C | 2.7mg | 24% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 0.4mg | 11% | |
| Calcium | 18.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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