1 Whole Chicken 1 Lemon Parsley Rosemary Grated Parmesan & Romano Cheese Fresh Brussel Sprouts 1-2 Tbsp. Lemon Garlic Seasoning 1 Tbsp. Balsamic 1 Garlic Bulb Whole peppercorns Kosher Salt Olive OilStart by brining whole chicken in a stockpot for 60 minutes. Smash half the garlic bulb and remove the skin.Toss in the fresh herbs, 3/4 cup kosher salt, garlic and fill with water.Add enough water to cover the chicken. Refrigerate for 60 mins.Preheat oven to 425 degrees. Butterfly the chicken by splitting with kitchen shears Or sharp butchers knife. Pat dry.Zest Lemon. Reserve a little for garnish.Chop parsley. Reserve a little for garnish. Brush on olive oil. Top with lemon garlic seasoning, kosher salt, lemon zest, and parsley. Grill for 45- 60 mins depending on size of chicken. While chicken cooks, gather ingredients and prep sprouts.Gently soak sprouts in water to remove any dirt or particles.Remove the ends and slice in thirds.Remove any rough edges or wilt. Grind peppercorns in a mortar and pestle.Chop the other half of the garlic bulb, around 4-5 cloves.Toss in the balsamic vinegar.Toss in the garlic, parmesan, salt, and smashed peppercorns. Add 2 Tbsp. olive oil.Lay flat on foil lined cookie sheet. When chicken reaches 140 degrees, bake the sprouts for 15 mins.
Chicken will be finished when it reaches the internal temp of 165 degrees.
Plate and serve. Top with remaining parsley and zest if you like.
Juicy, tender, and delicious!
Any leftover chicken can be used as a fabulous salad topper the next day.
© TheTaste100 