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Brined Lavender Chicken Recipe

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Ingredients
  

For the Brine:

  • 1 quart water
  • 1 tbsp kosher salt
  • 1/4 cup Primo Lavender Balsamic Vinegar
  • 4-6 pcs chicken breasts

For Roasting:

  • 2 tbsp Primo Herbs de Provence EVOO
  • 1 tbsp fresh thyme leaves
  • Salt and pepper, to taste

Instructions
 

Prepare the Brine:

  • In a large pot, bring 1 quart of water to a boil. Stir in 1 tablespoon of kosher salt until completely dissolved.
  • Remove from heat and let the water cool to room temperature.
  • Once cooled, add ¼ cup of Primo Lavender Balsamic Vinegar to the brine.

Brine the Chicken:

  • Submerge the chicken breasts in the brine. Ensure the chicken is fully covered by the liquid.
  • Cover the container or seal the plastic bag, and refrigerate for at least 30 minutes, up to 2 hours. This will infuse the chicken with subtle lavender and balsamic flavors.

Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

Prepare the Chicken for Roasting:

  • Remove the chicken breasts from the brine and pat them dry with paper towels. This helps to achieve a crispy exterior.
  • Rub the chicken breasts with 2 tablespoons of Primo Herbs de Provence EVOO. Season generously with salt, pepper, and fresh thyme leaves.

Roast the Chicken:

  • Place the seasoned chicken breasts on a baking sheet or in a roasting pan.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. Cooking time may vary based on the size and thickness of the chicken breasts.
  • For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

Serve:

  • Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute.
  • Serve with roasted butternut squash or sweet potatoes and a fresh salad for a well-rounded meal.