Ingredients Chicken Juicy Lemon-and-Herb Roast Chicken 3.0 (4) 6 Reviews When opening his eponymous Philadelphia restaurant in 2012, Greg Vernick tested about 60 different brines to find the perfect one for his roast chicken, ultimately selecting a brine that delivers serious oomph through the use of seaweed and soy sauce, which enhance the savory qualities of the dish. Pulling off a restaurant-quality roast chicken at home starts with bagging the best bird you can find. Skip the bulked-up mega-market hens and source a smaller, free-range hen from your local butcher or specialty grocery, such as Whole Foods. By Greg Vernick Greg Vernick Restaurant: Vernick Food & Drink (Read a review) Location: Philadelphia Why He’s Amazing: Because he has talent for amplifying natural flavors in simple yet striking combinations, as in a dish that combines creamy morels with Meyer lemon glaze on sourdough toast. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Per Se, Perry St., Jean-Georges, Tocqueville (/sites/default/files/ew York City) Quintessential Dish: Arctic char carpaccio with crispy skin, dill and chile oil Born into the Business: “My mom owned a restaurant in Haddonfield, New Jersey. The bus stopped right in front of it and I’d go there after school. That’s where my childhood took place.” What He Learned from Jean-Georges Vongerichten: Take “the most direct route to delicious. I think all of his restaurants kind of encompass that. [At Vernick Food & Drink] we don’t try to go too far in any direction.” Dream Job: For a year, Vernick flew between Vancouver, Doha (Qatar), Dubai and Tokyo, hiring and training crews at new Jean-Georges restaurants. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 45 mins Total Time: 13 hrs Yield: 2 Ingredients BRINE 12 cups water 1/2 cup apple cider 1/3 cup kosher salt 2 tablespoons light brown sugar 5 large garlic cloves, halved 1 (8- x 3-inch) piece kombu (about 1/4 ounces), toasted 10 thyme sprigs 2 rosemary sprigs 1 fresh bay leaf CHICKEN 1 (3-pound) organic whole chicken 1 tablespoon plus 3/4 teaspoon kosher salt, divided 2 thyme sprigs 2 rosemary sprigs 1 lemon, halved, plus more for serving 1/4 cup unsalted butter, divided, plus more for greasing Cooking spray 1 (1-ounce) shallot, finely chopped (about 2 tablespoons) 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon fresh thyme leaves, finely chopped 1 tablespoon fresh lemon juice 1/4 teaspoon black pepper Directions Make the brine Stir together 12 cups water, apple cider, salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary, and bay leaf in a Dutch oven or large saucepan. Bring to a simmer over medium-high, stirring constantly, until salt and brown sugar dissolve, about 1 minute. Remove from heat, and let brine cool completely, about 2 hours. Make the chicken Remove giblets from chicken, and reserve for another use, if desired. Place chicken in Dutch oven with brine. Cover and chill 8 hours or overnight. Preheat oven to 300°F. Remove chicken from brine; pat dry with paper towels. Discard brine. Season chicken all over, including inside cavity, with 1 tablespoon salt. Stuff cavity with thyme sprigs, rosemary sprigs, lemon halves, and 2 tablespoons butter. Tie legs together with kitchen twine, and tuck wing tips under; transfer to a 12-inch cast-iron skillet. Grease one side of 2 large sheets of aluminum foil with butter, and coat with cooking spray. Place foil, butter side down, over chicken, and crimp edges on skillet to seal. Bake in preheated oven until a meat thermometer inserted in thickest part of thigh registers 150°F, about 1 hour and 50 minutes. Remove chicken from oven. Turn on broiler and allow oven to preheat 5 minutes. Remove foil, and return chicken to oven. Broil until skin is dark golden brown, about 12 minutes. Remove chicken from skillet, and place on a cutting board; let rest 10 minutes (temperature inside chicken will continue to rise to 165°F). Place skillet on stovetop over medium-high. Add shallot and remaining 2 tablespoons butter to skillet, and cook, stirring often, until butter begins to brown and shallot is tender, about 3 minutes. Remove from heat, and stir in parsley, chopped thyme, lemon juice, pepper, and remaining 3/4 teaspoon salt. Taste and adjust seasoning, if desired. Carve chicken, and serve with skillet sauce and uncooked lemon halves. Suggested Pairing Lemon-edged Carneros Chardonnay: 2016 Saintsbury. Rate it Print