Ingredients
1- 5 lb chicken
1/2 cup brown sugar
1/2 c kosher salt
4 cups hot water
1 onion chopped
2 tsp. black pepper
2 tsp oregano
2 tsp parsley
2 tsp granulated garlic or 2 cloves garlic coarsely chopped
4 cups ice water
3 TBSP olive oil
To prep the chicken:
On a work surface, place the chicken breast side down with the neck facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast side up. Open it on the work surface and flatten the chicken as much as possible with your hands.
In a large metal bowl, whisk together the sugar, salt, and hot water until the sugar and salt are dissolved. Add the onion, spices and ice water. Stir well. Add the chicken to the brine, skin side down. Cover and place in refrigerator for 1-3 hours.
Preheat oven to 400 degrees F.
Remove the chicken from brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add olive oil to hot skillet and then place the chicken into the skillet skin side down. Place another heavy pan on the chicken pressing it down to firmly get maximum skin contact with the hot skillet. (I used a large skillet and put a cast iron skillet on top of the chicken). Reduce the heat to medium and cook under weight for 15-20 mins. Once browned, remove the top skillet. Place in oven proof pan/ or dish skin side up. Put in oven and bake 35-40 minutes until meat temp. is 160 degrees. Let the chicken rest 10 minutes.
