Brine and Rub For Insanely Delicious Skillet Roasted Chicken

1 There is therefore now no condemnation for those who are in Christ Jesus.

2 For the law of the Spirit of life has set you free in Christ Jesus from the law of sin and death.

3 For God has done what the law, weakened by the flesh, could not do. By sending his own Son in the likeness of sinful flesh and for sin, he condemned sin in the flesh,

4 in order that the righteous requirement of the law might be fulfilled in us, who walk not according to the flesh but according to the Spirit. - Romans 8:1-4

An ej original recipe!!

4 c Water or enough to cover 3-4 lb chicken

1/4 c maple syrup 

Juice of 1/2 Lemon

Small palmful of kosher Salt 

1/4 c Sugar

2 T Thyme

1 T Black pepper

2 T smoked paprika

Heat to boil, stirring and cool down with ice.

Spatchcock a whole chicken.

Place chicken breast side down in a large plastic bag.

Marinate at least 24 hours, I did mine 48 hours.

Take chicken out of brine and dry. 

You dry, I left mine in the fridge in the open air for 3 hours. 

Make the rub:

2 T dried thyme

2 T black pepper 

2 T fennel seed

Pulverize into a fine rub in coffee grinder.

Cover chicken with solidified clarified butter.

Add rub.

The rub with stick to the clarified butter.

Preheat oven 450 degrees.

Get a large cast iron skillet, I used a 10 inch.

Over medium heat, add 2 T olive oil and sear breast side of chicken, remove and set aside.

Add shallots, roasted garlic and 1/2 of a lemon sliced, sauté 1 minute. Add 1/4 c Sauvignon Blanc, sauté 1 minute. Remove from heat, add chicken back in breast side up. 

Chicken steams as it roast.

Bake on bottom rack for 30 minutes.

Drop heat to 350 degrees and cook 30 minutes more.

Remove from oven, cover with foil and let rest 5 minutes.

This chicken was so moist, so flavor packed and insanely delicious!! 

The only thing I would do different is roast 2 chickens.

This is a rotisserie Chicken on steroids!!!