Brined Roast Chicken with Chimichurri
Amanda Ruben's Brined Roast Chicken with Chimichurri / Elisa Watson
After being surrounded by food all week, when Friday night comes I crave the simplicity of a well-roasted chicken. It’s also one of the only meals my whole family will happily eat. Make sure you start the recipe a day ahead to brine the chicken – brining adds flavor and keeps the meat tender and juicy. As kosher chickens have already been soaked in salty water as part of the kashrut process, I wouldn’t recommend brining them for fear they may become too salty. Chimichurri is an Argentinian condiment designed to be eaten with grilled meat, but is also great on roast chicken and fish.