Brined Chicken with Lemon Butter Sauce

Planning a special meal for two or hosting a cozy holiday gathering? Brining transforms a simple chicken into a tender and juicy triumph, locking in moisture and flavor. Coated with tangy lemon pepper and finished with a rich lemon butter sauce, this dish brings just the right amount of comfort and elegance to your table.

Ingredients:

• 4 lb. whole chicken, brined (see instructions below)
• Olive oil, for drizzling
• Real Salt Organic Lemon Pepper, to taste

For the brine:

• 1 1/2 quarts water
• 1/3 of a Real Salt Brine Kit (about 2/3 cup) 
• 2 cups cold water or ice

For the sauce:

• 1 Tbsp. butter
• 3 sprigs fresh thyme, stems removed
• 1 tsp. fresh-squeezed lemon juice
• 2 Tbsp. toasted pumpkin seeds

Instructions:

1. In a large pot, combine 1 1/2 quarts water and 1/3 of the brine kit. Bring to a simmer, stirring to dissolve.
   
2. Add 2 cups cold water or ice to cool the brine to room temperature. Submerge the whole chicken in the cooled brine and refrigerate for 16-18 hours.
   
3. Preheat the oven to 375°F. Remove the chicken from the brine, rinse it, and pat it dry with paper towels.
   
4. Place the chicken in a cast iron skillet or roasting pan. Drizzle with olive oil and generously season with Real Salt Lemon Pepper.
   
5. Roast uncovered for 1.5 hours or until the internal temperature reaches 165°F.
   
6. Let the chicken rest for 10-15 minutes before carving.
7. While the chicken rests, make the pan sauce. Place the skillet with the drippings over medium heat. Add butter, thyme, and lemon juice. Stir until the butter is melted.
   
8. Drizzle the sauce over the carved chicken and sprinkle with toasted pumpkin seeds.
   

The Perfect Pairings for a Cozy Feast

What’s a great main dish without equally delicious sides? These two side dishes beautifully complement the chicken, creating a well-rounded, wholesome meal. The Roasted Acorn Squash brings warmth and natural sweetness, while the Kale and White Bean Sauté adds a pop of color and creamy texture. Together, they strike the perfect balance, making this meal combination ideal for your next celebration.

Roasted Acorn Squash

Ingredients:

• 1 acorn squash, halved
• Olive oil, for drizzling
• 1 Tbsp. Real Salt Organic Lemon Pepper 
• Dash of cinnamon
• Dash of nutmeg

Instructions:

1. Preheat the oven to 375°F (or add to the oven with the chicken during the last 45 minutes of its cooking time).
2. Cut the acorn squash in half and place on a baking sheet. Drizzle with olive oil.
   
3. Sprinkle the squash generously with lemon pepper, cinnamon, and nutmeg.
   
4. Roast for 45 minutes or until tender and golden.
   

Kale and White Bean Sauté
Ingredients:

• 1 bunch fresh kale, roughly chopped
• 1/2-1 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 can white beans, rinsed
• Pinch of Redmond Real Salt (Kosher or Fine)
• Pepper to taste

Instructions:

1. Heat olive oil in a medium-sized pan over medium heat. Add minced garlic and cook until it starts to brown.
   
2. Add the chopped kale and stir to coat with the garlic oil mixture.
   
3. Once the kale begins to wilt, add the rinsed white beans. Cook for 3-5 minutes, stirring occasionally until warmed through.
   
4. Season with Real Salt and pepper to taste.