Brined Roast Chicken with Sweet potatoes and Garlic Roasted Asparagus

Roasted chicken is a great go-to meal idea for both simple family dinners or entertaining.  Brined chicken takes on a juicy, full flavored taste that is sure to impress.  Sweet potatoes sauted in coconut oil along with garlic roasted asparagus makes great sides to complement the star of the meal.

Ingredients:
2 quarts tepid water
2 cups dry white wine
2 heads of garlic halved
1/2 cup of sea salt
2 tablesppons coarsely ground black pepper
1/2 lemon thinly sliced
1 tablespoon Herb de Provence
1 (4-5 lb) young roasting chicken (giblets removed)

Method:
1.) In a large pot, combine the water, wine, garlic, salt, pepper, lemons, and Herb de Provence.  Stir to dissolve salt.  Put the ckicken in the brine solution, breast side down.  Cover and refrigerate overnight.
2.) Preheat oven to 425 degrees.  Remove chicken from brine and pat dry.  Put chicken in roasting pan breast side up.  Stuff  the chicken cavity with garlic cloves from brine, lemons, and additional salt, pepper, and Herb de Provence to taste.  Roast in oven for 30 minutes.
3.) Add 1/2 cup of water to the pan and reduce heat to 375 degrees.  Roast for 1 hour and 15 minutes longer, rotating pan, or until the juices run clear.
4.) Lift chicken and tilt to allow cavity juices to run into pan.  Transfer chicken to carving board/plate.
5.) If desired, pour pan juices into pot and simmer for chicken gravy or freeze for chicken stock.

*Serve sweet potatoes sauted in coconut oil and garlic roasted asparagus on the side. (Recipes to come)