The PERFECT Roast Chicken Using Lemon Preserves | Diana's Kitchen

Roast chicken is one of those meals that everyone loves and I never have leftovers! I’ve found my best chickens are when I brine with my lemon preserves and roast the chicken halved. Brining the chicken adds a bit of time but the finished product makes it totally worth it! It’s so tender and juicy I know you’ll love it.

Ingredients

1 Whole Chicken
1 Jar of Lemon Preserves (Watch my video on how to make it!)
Garlic Powder
Paprika
1/4 Cup maple syrup
Olive oil

First you need to half your chicken. I find that it cooks the chicken more evenly. It’s pretty simple though! Using a sharp knife or a good pair of kitchen shears, remove the backbone of the chicken (save it for some tasty broth!). Once removed, break the ribcage and now your have your halved chicken!

In a large pot or brining bin, add enough water so that the chicken is covered. Then add your lemon preserves and maple syrup. The syrup adds a really nice and subtle sweetness to the brine to balance the flavor of the chicken. Set aside for at least three hours. If you’re doing and overnight brine, place in the fridge.

After you’ve brined your chicken, rinse off the brine and pat dry with paper towel or you can use kitchen towels. Try to dry the skin as much as possible!

Preheat your oven to 375.

Place the chicken halves skin side up on a foil-lined baking sheet. Drizzle some olive oil and rub into the chicken halves. Here you can add some herbs under the bird (You can use almost anything here). Give the skin side a good dusting of garlic power and paprika and rub it in a little. The paprika will give it a really nice color!

Roast the chicken for 90 minutes. You can check after an hour or so, but the lower temperature should cook it without trying it out.

Remove the chicken from the oven and cover in foil for AT LEAST 20 minutes to rest and let the juices redistribute.

After the chicken has rested, carve and serve!