Roasted Rosemary Rotisserie Chicken with New Potatoes - Instructions
To brine chicken
In a 3 quart saucepan, stir together brine mix, 4 cups water and 2 lemon halves. Bring mixture to a
boil. Reduce heat and simmer for 5 minutes. Remove pan from heat and cool; stir in ice.
Place chicken in a brining bag. Pour cooled brine mix over chicken and close bag. Refrigerate overnight.
The next day, remove chicken from refrigerator. Discard brine and rinse chicken well. Place 4 lemon
halves inside chicken. Carefully lift chicken skin along breast and legs being careful not to tear it.
Rub 4 tablespoons garlic-rosemary butter under skin. Truss chicken with kitchen twine. Rub with oil and
sprinkle with salt and pepper.
To make the garlic-rosemary butter, in the small bowl of a food processor, combine garlic, rosemary,
salt, tarragon and butter. Reserve.
To make the potatoes, wash well and dry on a fresh, lint-free towel. Place potatoes in a 10" x 14"