Read more about the story behind this recipe:The Dinner Dance.
Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes.
Place ice in a 5-quart bowl or pot and pour the brine over it.
Let cool, stirring occasionally, about 5 minutes.
Add chicken, making sure it is completely submerged in the brine.
(Add more cold water and use a plate to weight it down if necessary.)
Refrigerate overnight or up to 24 hours.
Coat the rack with cooking spray.
Remove the chicken from the brine and place it on the prepared rack.
Pat it dry with a paper towel.
Zest the remaining lemon and juice it to get 2 teaspoons.
Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt.
Truss the chicken with kitchen string (see Tip).
Roast the chicken for 1 hour.
Let the chicken rest for 10 minutes before carving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
