Feta Brined Roast Chicken

Page: cooking.nytimes.com/recipes/1017152-feta-brined-roast-chicken

| Course Type: Main Courses

(1 review)

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Recipe Reviews

I made this for one, using a split chicken breast, bone-in, skin on. Happily, I had more than enough feta brine to immerse the breast. I used a small calphalon skillet which worked beautifully. Once I removed the roasted chicken, I did deglaze the pan with just a bit of water and poured the resulting sauce over the chicken which was perched on a bed of greens. Delicious! I thought it would be good but it far exceeded my expectations

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