Sweet Tea Brined Roasted Chicken Prep Time : 1 hour Cook Time : 1 hour Adapted from Southern Living
Sweet Tea Brined Roasted Chicken
Le Creuset recently reintroduced a cast iron skillet originally designed by Raymond Loewy in 1958 . This recipe takes advantage of the Loewy skillet in this new recipe , adapted from Southern Living magazine .
Le Creuset ’ s products are not only so well manufactured and totally consistent and reliable in the kitchen , they are like a piece of art sitting on your shelf , and their signature Cast Iron Skillet in the beautiful Caribbean color continues their elegant and efficient product line . The pan is multi-functional and can be used on the stove top , but also in the oven .
Sweet Tea Brined Roasted Chicken Breast made its way on our recipe round up . Although initially this recipe takes a little prep
Courtesy of the Loewy Estate
work , it is great for a Monday night meal . You can make your brine on a Sunday afternoon , stick it in the fridge overnight and by dinnertime , the chicken has been perfectly brined for a delicious chicken dinner that ’ s bursting with flavor . There is essentially no prep work for the chicken after it has been in the brine , so it leaves you free to prepare your sides with a few occasional flips of the chicken while roasting . This Le Creuset Loewy Cast Iron Skillet is so versatile and can easily transition from the oven to the stove .
Once the brine has cooled completely , place chicken and brine in an airtight bag and refrigerate for 24 hours . The next day , discard the brine and pat chicken dry before placing in skillet to roast . Heat pan for 10 minutes before placing chicken on it .
1958 Raymond Loewy Skillet
In 1958 , acclaimed industrial designer Raymond Loewy created a new and unique skillet to add to the world-renowned range of Le Creuset cast iron cookware . Internationally famous for his designs for some of the most well-known consumer brands , Loewy created a striking , evocative design , which Le Creuset is re-introducing in a limited release . In addition to being a symbol of mid-century design , the Raymond Loewy skillet delivers the same reliable cooking performance as every other piece of Le Creuset cast iron , with a lifetime guarantee and the promise of outstanding results time after time .
Limited availability from Le Creuset . www . lecreuset . com
Features
• Even heat distribution and superior heat retention .
• Colorful , long-lasting exterior enamel resists chipping and cracking ; interior enamel is engineered to resist staining and dulling
• Sand-colored interior enamel makes it easy to monitor food as it cooks , preventing burning and sticking
• The lightest weight per quart of any premium cast iron cookware available
Sweet Tea Brined Roasted Chicken Prep Time : 1 hour Cook Time : 1 hour Adapted from Southern Living
• 3 The Republic of Tea Limon Black Tea Pouches
• 1 / 2 cup brown sugar
• 1 sweet Vidalia onion , thinly sliced
• 1 lemon , thinly sliced
• 3 garlic cloves
Boil 4 cups of water in a large stockpot . Add tea bags and let steep for 10 minutes .
Add salt & sugar and stir until completely dissolved . Add the garlic , lemon , onion , rosemary and black pepper . Add 2 cups ice and let brine cool completely . Place chicken in large plastic bags and let sit in the brine , refrigerated for at least 24 hours .
Preheat oven to 400 degrees F . Pour 1 / 4 teaspoon of olive oil in cast iron skillet and spread around . Place skillet in oven and let heat for about 10 minutes .
Remove chicken from bags and wipe dry . Discard brine . Using a knife , gently pull skin away from breast meat . Place
2 sprigs fresh rosemary
• 1 tablespoon crushed black pepper
• 1 / 4 cup salt
• 2 cups ice cubes
• 3-4 pounds bone-in chicken breast
1 lemon slice and a partial sprig of rosemary between breast and skin . Place chicken in skillet .
Roast for about 1 hour , flipping over every 15 minutes . Cook until the thickest part of the chicken breast reaches an internal temperature of 160 degrees F . Remove skillet from oven and cover loosely with foil and let rest 5 minutes . Serve with pan juices from the skillet .
Notes
Prep time only includes about 20 minutes of active prep time . 24 hours of total time is for the chicken to sit in the brine . Only about 30 minutes total active time .