For the brine:
3 cups water
¾ cup salt
¼ cup sugar
1 cup unsalted chicken broth
1 tablespoon of freshly grated black pepper
1 bay leaf
1 tablespoon of oregano
fresh sprigs of rosemary , thyme, sage(Anything you have in the pantry that you prefer if one of these spices are not available)
For the chicken
1 medium-sized 1.5/2kg whole chicken with skin (approximately 3.3 pounds)
1 small lemon, cut in half
1 small orange, cut in half
Meat thermometer (not necessary, but nice to have to show you exactly when the chicken is done from the center)
1 litre of water with 1 tablespoon kosher salt for boiling
2 small red potatoes, with skin, cut in ½-inch chunks
1 carrot, skinned and cut in chunks
4 cloves of garlic, chopped
1 small onion cut in large chunks
Extra-virgin olive oil
1 red delicious apple, peeled, cored and cut in large cubes
For the sauce:
1 cup honey
1 ½ tablespoons curry powder
4 tablespoons Dijon mustard
2 cloves of garlic, peeled minced
1. In a large pot over high heat, mix together the brine ingredients: 3 cups water, salt, sugar, broth and spices and heat over high heat. Bring to boil. Keep stirring until the sugar and salt dissolves. Add one liter of cold water. Set aside to cool to room temperature completely.
2. Place the cleaned, whole chicken into the brine mix. Cover and place in the refrigerator for at least 2 hours. If you are preparing it in the morning or even the night before, you can leave it in the fridge for about 8 hours or until you get home.
3. When ready to begin cooking, preheat oven to 200 degrees Celsius.
4. In a medium pot, boil approximately 1 litre of water with salt. Place the chopped potatoes and carrots in the water, with some salt, for about 10 minutes. Drain and keep aside. Make sure veges are still crisp, not fully cooked.
5. Remove the brining pot from the fridge and discard brine mix. Next, rinse the chicken well under cool, running water. Pat very dry with a paper towel, place on clean cutting board and stuff the two lemon and orange halves into the cavity of the chicken.
6. Holding the drumstick bones together tightly (the chicken will look like it’s crossing its legs or ankles), breast-side up, and tie the two drumstick bones together with cooking string. No need to get fancy, a simple tight knot will do.
7. Place the chicken in a roasting pan. Arrange the potatoes and carrots around chicken along with the chopped onion and garlic. Drizzle olive oil on the vegetables and a little dabble over the chicken as well. Lower the oven temperature to 170 degrees Celsius.
8. If you have a meat thermometer, jab it into the meatiest part of chicken, usually the breast. Cover with aluminum. Place the roasting pan onto the lower rack of the preheated oven for 30 minutes.
9. While the chicken is roasting, combine honey, curry powder, Dijon mustard, and garlic together in a small bowl or serving saucer. Cover with cling film or the saucer’s lid and set aside at room temperature until you’re ready to eat.
10. After 30 minutes, take the roast chicken out of the oven. Baste the chicken and vegetables with the liquid accumulated at the bottom of roasting pan. You can do this with a spoon or actual baster. Mix chopped apples into the already roasting vegetables. Place the roasting pan, uncovered, back into the oven and let cook for another 25 minutes. Cut a small incision to make sure it is no longer pink. If still pink give it another 5 minutes and check again.
11. Take the roast chicken out of oven and let it cool for 15 minutes. Snip away and discard string from the drumsticks and remove the lemons. Transfer the roast chicken onto a serving platter, spooning vegetables around the beautiful bird.
12. Serve warm with the sauce. Let your guests add as much as they’d like or you can drizzle some of the sauce yourself over the masterpiece.