Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

Roast Chicken with Mustard-Thyme Sauce and a Side of Green Olives Salad: A Weeknight Delight

As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This roast chicken with a mustard-thyme sauce is a perfect example. It's elegant enough for a dinner party, yet simple enough for a weeknight meal. The best part? It's incredibly flavorful, and the preparation is surprisingly straightforward. The secret lies in the brine – a simple mixture of water, salt, honey, lemon, and herbs that infuses the chicken with unbelievable moisture and taste. I usually start the brine the night before, which makes the cooking process itself a breeze.

The six-hour brine is key. It’s not just about adding salt; it's about creating a flavorful environment that penetrates deep into the chicken's flesh, resulting in a juicy, tender bird that's bursting with aromatic notes of thyme and lemon. After the brine, I let the chicken sit uncovered in the refrigerator for a couple of hours – this allows the skin to dry slightly, which helps it crisp up beautifully in the oven. Roasting the chicken is simple; it just requires a little attention, a touch of broth added midway through the cooking process to keep things moist, and a watchful eye on the internal temperature. Reaching 170°F in the thickest part of the thigh is the magic number – you'll know your chicken is perfectly cooked.

While the chicken roasts, I prepare the simplest of side salads: green olives, some fresh herbs, and a light vinaigrette. This complements the richness of the chicken beautifully. The star of this dish, however, is the mustard-thyme sauce. It’s unbelievably easy to make; simply use the pan juices, a touch of butter, flour, and of course, the delicious combination of mustard and thyme. It's rich, flavorful, and adds a beautiful complexity to the overall taste. Once the chicken has rested for about 10 minutes after coming out of the oven, I slice it up and drizzle generously with this heavenly sauce.

This recipe isn’t just about the taste; it’s also about the process. The act of brining, roasting, and making the sauce is a calming experience. It’s a mindful way to engage in cooking, allowing me to disconnect from the day’s chaos and focus on creating something delicious and nourishing for my family. It's a recipe that truly feels like a hug on a plate – comforting, flavorful, and perfect for any occasion.

I've adapted this recipe countless times, adding different herbs or spices based on what I have on hand. Sometimes, I’ll add a few cloves of garlic to the brine, or swap out the thyme for rosemary. The beauty of this recipe lies in its flexibility; it’s a fantastic base for experimentation. Whether you're a seasoned chef or a novice in the kitchen, this roast chicken will become a cherished staple in your culinary repertoire. And let me tell you, the leftovers are equally divine; they’re perfect for sandwiches or salads the next day!

Tips for Success:

• Brining is crucial: Don't skip this step; it's the secret to unbelievably juicy chicken.
• Let the chicken rest: This allows the juices to redistribute, resulting in more tender meat.
• Don't overcrowd the pan: Ensure the chicken has enough space to roast evenly.
• Use a meat thermometer: This guarantees perfectly cooked chicken every time.
• Get creative with the sides: Roasted vegetables, mashed potatoes, or even a simple green salad will all pair perfectly with this flavorful chicken.

I hope you enjoy this recipe as much as I do! It’s become a weekly favorite in my home, and I’m certain it’ll become one of yours as well.

Step-by-step

• Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold.
• Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
• Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
• Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan.
• Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
• Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups.
• Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute.
• Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
• Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.