Lemon Black Tea Brined Chicken with Roasted Seasonal Vegetables and Couscous

Lemon Black Tea Brined Chicken with Roasted Seasonal Vegetables and Couscous

Lemon Black Tea Brined Chicken


    • For the Chicken:
    • 1 5-lb whole chicken
    • Black Tea Brine to submerge
    • 4 ounces canola oil
    • 2 onions, sliced


  • For the Brine:
  • 2 bottles Pure Leaf Sicilian Lemon & Honeysuckle Organic Black Tea
  • ¼ cup black peppercorns
  • 4 lemons, roughly chopped
  • 1 large sprig black tea
  • ¼ cup salt

    • For the Couscous:
    • 4 ½ cups water
    • ½ teaspoon kosher salt
    • 1 tablespoon olive oil
    • 3 cups couscous


    • For the Roasted Vegetables:
    • 2 pounds Brussels sprouts
    • 1 tablespoon olive oil
    • Salt and pepper to taste


  • For the Vinaigrette:
  • 1 tablespoon balsamic vinegar
  • Juice from 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon chopped pitted Kalamata olives
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon chopped fresh sage
  • 1 garlic clove, chopped
  • 1 tablespoon raisins
  • Kosher salt and freshly ground black pepper


    • For the Chicken/Brine:
    • Bring all brine ingredients to a boil in a large pot. Simmer for 5 minutes. Taste for balance and cool. Submerge chicken in brine for up to 12 hours. Preheat the oven to 350°F. Remove chicken from the brine and dry thoroughly. Rub with canola oil. Place sliced onion on the bottom of a roasting pan. Rest chicken breast side up on onions. Roast at 350°F for 1 hour 30 minutes. In the last 10 minutes, raise temperature to 400°F. The internal temperature of the chicken should be 165°F. Rest for 10 minutes before carving.


    • For the Couscous:

While the chicken rests, bring the water to a boil in a large saucepan. Add the salt and olive oil. Pour in the couscous, stir, cover the pot and turn off the heat. When the water is absorbed, about 15 minutes, fluff the couscous with a fork.

    • For the Roasted Vegetables
    • Preheat the oven to 375°F. Clean and halve the Brussels sprouts and toss with olive oil and salt and pepper to taste. Roast in a single layer for 20 minutes or until tender. Let cool, then slice/shred and fold into the couscous.


  • For the Vinaigrette
  • Combine ingredients in a bowl. Season with salt and pepper to taste.