Herb-Brine Orange Roast Chicken in a Cast Iron Skillet

We just went on a cruise with my parents and my brother and sister in law.  What a great time we had cruising to Bermuda!!!  The best part for me of a cruise is of course, the food.....I found some of the weight I had tried so hard to lose.  Since January, Gordy and I have been on diets, trying to lose all our holiday fun.  I have been cooking but nothing really worth blogging about, nothing SAUCY.  Now after the cruise, the cooking bug has hit me, we just have to keep it in moderation since the holidays are just around the corner.  On the menu one night, they had Turkey (I was tempted, but they also had lamb shanks).  None of us ordered the turkey but it did turn our dinner conversation to Thanksgiving and the wonderful feast my brother prepared last year.  My lamb was delicious but my mind kept wondering back to oven roasted turkey.  Last night, my mind was still on that stupid turkey, and when I woke up this morning, I had to have it, or at least a substitute since I had an oven stuffer roaster in the refrigerator.  I was also in an experimental mood today.  So this is what I came up with, a combo of lots of different recipes....a Herb-Brine Orange Roast Chicken in a Cast Iron Skillet. 

First thing was to brine the chicken, so before I left with the puppies on our walk, I prepared the brine.  In the pot went 3 quarts of water, 1 cup kosher salt, 1/2 cup sugar1 bunch each fresh thyme. fresh rosemary and fresh parsley, 2 bay leaves, 1 head garlic, cut in half, 1 onion, sliced, 3 tbsp black peppercorns and 2 lemons, halved.  

I brought the brine to a simmer over high heat to dissolve the salt and sugar, remove it from the heat.  To hasten the cooling, I put the brine in an ice bath and added 4 cups of ice cubes.

 and took our labs on a 3 miles walk, gotta lose those extra pounds!!! By the time we got back, the brine was cool enough to put the chicken in and refrigerate for a couple of hours.  My struggle with brining is trying to find a container big enough.  

 

I have an old Tupperware cake carrier that works perfectly for a chicken.  I just use it upside down.  

About 30 minutes before I was ready to pop the chicken in the oven, I removed it from the brine, rinsed it, and dry it with paper towels. I preheated the oven to 350ºF and heated some oil and butter in my cast-iron I added the chicken and browned it, turning often.  I brush the VERY hot chicken with a little olive oil and sprinkle with some thyme leaves.  I cut the orange into slices and stuff them in cavity of chicken with some thyme sprigs.

About 45 minutes before the chicken was done, I cut up some red potatoes and tossed them in the skillet around the chicken.

When it was done, I remove the chicken from the skillet to let it rest for about 15 minutes on a cutting board and put the skillet with the potatoes back in the oven.  With an audience of 2 black labs, I carved the chicken and served it with the potatoes and some corn planks.
In case you are wondering about Apollo's picture, the real reason I made Roasted Chicken today is for him.  It is his favorite meal!!  The first day we brought him home from the Humane Society it is what we had for dinner.

Belle, as naughty as she is, never counter surfs, so I didn't even think about watching Apollo as the chicken was resting.  Before I knew it, Apollo was standing in the kitchen with a chicken is his mouth :)  From that day on, chicken has been his favorite meal.

Herb-Brine Orange Roast Chicken in a Cast Iron Skillet

Brine:
1 gallon water (or 3 quarts water for brine and 1 quart ice cubes to hasten cooling)
1 cup kosher salt
1/2 cup sugar
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh parsley
2 bay leaves
1 head garlic, cut in half horizontally
1 onion, sliced
3 tbsp black peppercorns, crushed
2 lemons, halved

1 whole 3-to-4 lbs. chicken

2 tablespoons olive oil

1 tablespoon fresh thyme leaves, plus 8-10 thyme sprigs

1/2 teaspoon each salt and pepper

1 large navel orange

Combine all the brine ingredients in a large pot; squeeze the lemons as they are added. Bring to a simmer over high heat to dissolve the salt and sugar. Remove from the heat. Allow to cool to room temperature and then refrigerate until chilled.

Add the chicken to the brine and weigh it down with a plate to keep it submerged. Allow to brine for at least 4 hours or overnight.

About 30 minutes before cooking, remove the chicken from the brine, rinse well, and dry with paper towels.

Preheat the oven to 350ºF.

Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.  Brush with a little olive oil and sprinkle with thyme leaves.  Cut orange into slices and stuff in cavity of chicken with thyme sprigs.

Roast chicken 2 - 2 1/4 hours, or until meat thermometer inserted into thickest part of thigh registers 180° F. Remove chicken from oven and allow to rest for 15 minutes.  Carve and serve.