“I’ve never tasted chicken as succulent as the brined bird at Innocent Bystander. Would you ask for the recipe?”
Sandra Pozzebon, Fitzroy North, Vic
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Ingredients
Method
Main
1.For brine, place ingredients and 2 litres of water in a large saucepan, bring to the boil, then remove from heat and cool completely. Add chicken and refrigerate overnight.
2.Preheat oven to 180C. Drain chicken (discard brine) and pat dry with paper towels. Heat oil in a frying pan over medium-high heat and cook chicken in batches until golden brown and crisp all over (6-8 minutes). Transfer to an oven tray lined with baking paper and roast until cooked through (12-15 minutes).
3.Meanwhile, for lemon-oregano dressing, whisk ingredients together in a bowl and season to taste. Drizzle dressing over hot chicken, scatter with oregano and flat-leaf parsley and serve with lemon wedges.
Note Start this recipe a day ahead to brine the chicken.
Notes
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