Roasted Chicken

Served during Chef's Atelier: Field to Craft at Wildflower Farms, Auberge Collection, this roasted chicken highlights the power of technique and a few exceptional ingredients. A juicy, roasted half-chicken is slathered in a simple marinade of sweet garlic confit, sharp Dijon, and a few fresh, assertive oregano leaves for a rich, tangy, savory flavor. Developed by Chef Hillary Sterling of Ci Siamo and featured in her cookbook AMMAZZA!, it's an approachable recipe that balances rustic comfort with restaurant-worthy technique.

Brined Chicken:

3 quarts hot tap water (hot enough to dissolve the sugar)

1 ¼ cups kosher salt

¼ cup sugar

1 whole organic chicken (3 ½ to 4 pounds), split

Marinade:

10 tablespoons Dijon mustard

25 to 30 cloves Garlic Confit

1 fresh oregano sprig, leaves picked

To Finish:

Extra-virgin olive oil, for drizzling

Kosher salt

Lemon wedges or cheeks

Brine the Chicken:

In a large bowl, whisk together the water, salt, and sugar until fully dissolved. Set the brine aside to cool completely. Once cool, submerge the chicken in the brine. Cover and refrigerate for at least 30 minutes.

Make the Marinade:

In a food processor, combine the mustard and garlic confit and blend until smooth. Transfer to a medium bowl and stir in the oregano leaves.

Remove the chicken from the brine and pat dry. Place the halves skin side down on a sheet pan. Spread the marinade over the flesh side, then fold each one in half, skin side out, like closing a book, to seal in the flavor. Refrigerate for a minimum of 1 hour and up to overnight.

To Roast in the Oven:

Preheat the oven to 450°F.

Drizzle a large roasting pan or baking dish with olive oil. Open the chicken halves and place them flesh side (marinade side) down. Smooth the top of the chickens, stretching their skin. Drizzle olive oil over the skin and rub it in well. Season generously with salt.

Roast until the skin is golden and crispy and a meat thermometer inserted into the thickest part of the chicken reads 160°F, about 30 minutes.

Let the chicken rest for 10 minutes before serving with lemon wedges.

To Grill the Chicken:

Prepare a grill to high heat. Place the Alpine Outdoor Collection Grill Pan on the grill and allow it to preheat for 5 to 10 minutes.

Turn one burner to low to create a cooler zone. Place the chickens skin side down in the grill pan over the hot side of the grill and sear until the skin is golden brown and crisp, 5 to 7 minutes.

Flip and sear the second side, 3 to 5 minutes more. Move the grill pan to the cooler side of the grill and arrange the chicken skin side up. Close the grill lid and continue cooking, turning occasionally, until the breast reaches 165°F and the thigh reaches 175°F, about 25 minutes.

Let rest 10 minutes before serving with lemon wedges.

Note from Chef: Brining makes a notable difference since it infuses the chicken with flavor throughout; my brine tastes salty, with a touch of sweetness from granulated sugar, which helps caramelize the chicken. Also, chicken should be swimming in brine, not packed like sardines, so double the recipe, as needed.