• ½ cup granulated sugar
• ½ cup kosher salt
• 3 qts. cold water
• 1 Bell & Evans whole spatchcock chicken
• 1 stick unsalted butter
• 2 oranges, finely zested
• ¼ cup honey
• 1 tbsp Fresh rosemary, finely chopped
• Salt & pepper, to taste
• 4 yukon gold potatoes, washed & sliced
• 4 carrots, peeled & sliced
• 4 tbsp Olive oil
• Salt & pepper, to taste

Brined Chicken

Combine sugar, salt and cold water. Mix ingredients to dissolve.

Add chicken to brine. Cover and refrigerate 6-8 hours.

Citrus Honey Rosemary Butter

In a small sauce pan over low heat melt butter.

Remove from heat. Add orange zest, honey and rosemary.

Season with salt and pepper.

Chicken & Vegetables

Preheat oven to 375°F.

Remove chicken from brine and pat dry.

Season with salt and pepper.

Warm 2 tbsp of olive oil over medium-high heat in a large skillet.

Place chicken skin side down and sauté until golden brown, approximately 5 minutes. Repeat with other side.

Remove chicken from skillet and place in a roasting pan skin side up. Brush generously with citrus butter.

Toss potatoes and carrots with 2 tbsp of olive oil. Season with salt and pepper. Place in a separate roasting pan or baking tray.

Roast chicken and vegetables for 45 minutes to an hour until vegetables are tender and chicken is thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer.

Baste chicken with remaining citrus honey rosemary butter, cover with foil and let rest for 10 minutes before carving.