Molasses-Brined Roasted Chicken with Vegetables

Molasses-Brined Roasted Chicken with Vegetables

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Molasses-Brined Roasted Chicken with Vegetables is a delicious recipe to make for your family for Sunday dinner or special occasion. Prepare the chicken the night before, then bake for a juicy, rich, and oh so yummy dinner! The seasoned root vegetables are roasted to tenderness and are the perfect accompaniment to the molasses-brined chicken.

Recipe for Molasses-Brined Baked Chicken with Vegetables

Serve the chicken with the roasted vegetables or on a bed of Herbed Brown Rice or Easy Thanksgiving Dressing. I prepared this dish for an early Thanksgiving dinner for our family and served it with dressing and Cranberry Salad. It was a nice alternative to a big turkey dinner, which can sometimes be rather expensive. 

 

Ingredients for Molasses-Brined Roasted Chicken with Vegetables

  • warm water
  • kosher salt
  • dark molasses
  • sweet onion
  • garlic cloves
  • dried thyme (or fresh thyme)
  • frozen chicken leg quarters
  • garlic salt
  • extra virgin olive oil

Root Vegetables

  • small red potatoes
  • sweet potatoes
  • carrots
  • sweet onion
  • brussels sprouts
  • mushrooms (optional)
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • water + chicken frond

 

Instructions for This Recipe

Prepare the Brine

Ingredients for the Molasses Brine

Gather the first nine ingredients so that you have everything close at hand on the counter or table. In a large container, combine warm water, kosher salt, dark molasses, sweet onion, sliced garlic, and dried thyme.

If desired, you may use 2 tablespoons of fresh thyme if you prefer.

Add frozen chicken leg quarters and allow to soak for 6-8 hours or overnight in refrigerator.

Another option to a container is to place the ingredients in a 2 gallon zipper freezer bag, but be sure to place the bag in an oblong baking pan in case of accidental leaks or spills.

 

Prep the Root Vegetables

When you’re ready to bake the chicken and vegetables, gather the remaining ingredients so that you have them close at hand. Using a sharp paring knife and/or Chef’s knife and cutting board, slice the medium red potatoes into quarters.

Sweet Potatoes

Peel and cut the sweet potatoes into chunks. Peel and slice the carrots into bite-size pieces. Slice the sweet onion into chunks.

You may  have noticed that I almost always use a sweet onion when preparing my meals. I find that the sweet onions are less potent and do not cause my eyes to tear-up. If this is not a problem for you, feel free to use a white or yellow onion instead. 

Peel and slice brussels sprouts in half. If desired, slice mushrooms in half.

Place the prepared vegetables into a large bowl. Drizzle extra virgin olive oil over the vegetables and sprinkle with kosher salt and freshly ground black pepper. Stir to combine. Set aside until after the chicken has browned.

 

Roast the Chicken Leg Quarters

Once the chicken has marinated for the proper time, preheat oven to 400 degrees. Remove chicken from brine. Rinse and pat dry with paper towels. Sprinkle generously with garlic salt.

Heat extra virgin olive oil in a large skillet and brown chicken on all sides for five minutes. Place chicken in a large baking dish or roaster.

If necessary, brown chicken a few pieces at a time, so as not to overcrowd the skillet.

Serving Baked Chicken Quarters on a Platter on a Bed of Dressing

Bake chicken in preheated oven for 30-40 minutes or until a meat thermometer inserted in center of thighs measures 165-170 degrees. Cover with tinfoil and keep warm.

 

Bake the Root Vegetables

Place prepared vegetables in an oblong baking dish that has been sprayed with baking spray.

Pour water in the browning skillet and heat to capture the frond and juices from the skillet. Pour chicken frond over the vegetables. Stir to coat vegetables. Cover with tinfoil and bake for 45-60 minutes until vegetables are tender, stirring once or twice during baking.

Roasted Root Vegetables

To serve, place the chicken in the center of a large platter and arrange the roasted vegetables around the chicken. Garnish with fresh parsley and if desired, the seeds from a pomegranate.

Optionally, you may place chicken on a bed of rice or dressing with the root vegetables in a separate bowl or platter. You may also opt to slice a few of the chicken legs from the thighs for those who may not want an entire leg quarter.

Serving Roasted Chicken Quarters on a Bed of Dressing with Roasted Vegetables

This recipe will serve 8-10 people. Serve with rice or dressing, Cranberry Apple Gelatin Salad, and a dinner roll such as Sourdough Dinner Rolls, or Oat Rolls.

Wine Recommendation: Kendall-Jackson Vintner’s Reserve Chardonnay or if you feel like splurging, Chateau Montelena Napa Valley Chardonnay.

See more Main Dishes Here. Browse Side Dishes Here. View my Thanksgiving Dinner Ideas Here. 

 

Recipe for Molasses-Brined Roasted Chicken with Vegetables

Molasses-Brined Roasted Chicken with Vegetables

Here's a delicious recipe to make when you have company or for special occasions.
5 from 5 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Brined Chicken, Molasses, Root Vegetables
Prep Time: 20 minutes
Cook Time: 1 hour
Marinate Brine: 8 hours
Total Time: 9 hours 20 minutes
Servings: 10

Equipment

Glass Measuring Cups
Stainless Skillet
Covered Roaster
Oblong Cake Pan

Ingredients

  • 6 cups hot water
  • 1/2 cup kosher salt
  • 1/2 cup dark molasses
  • 1 medium sweet onion sliced
  • 2 cloves garlic peeled and sliced
  • 2 teaspoons dried thyme or 2 tablespoons fresh thyme
  • 8 pieces frozen chicken leg quarters
  • 2 teaspoons garlic salt
  • 3 tablespoons olive oil

Root Vegetables

  • 8 medium red potatoes cut into quarters
  • 3 medium sweet potatoes peeled and cut into chunks
  • 4 large carrots peeled and cut into chunks
  • 1 large sweet onion peeled, cut into chunks
  • 1 pound brussels sprouts peeled, and halved
  • 10 medium mushrooms halved (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups water + chicken frond

Instructions

Prepare the Brine

  • Gather the first nine ingredients so that you have everything close at hand on the counter or table. In a large container, combine warm water, kosher salt, dark molasses, sweet onion, sliced garlic, and dried or fresh thyme.
  • Add frozen chicken leg quarters and allow to soak for 6-8 hours or overnight in refrigerator.
    Another option to a container is to place the ingredients in a 2 gallon zipper freezer bag, but be sure to place the bag in an oblong baking pan in case of accidental leaks or spills.

Prep the Root Vegetables

  • Using a sharp paring knife and Chef's knife and cutting board, slice potatoes into quarters.
  • Peel and cut sweet potatoes into chunks. Peel and slice carrots into bite-size pieces. Slice onion into chunks.
  • Peel and slice brussels sprouts in half. If desired, slice mushrooms in half.
  • Place all vegetables into a large bowl. Drizzle extra virgin olive oil over the prepared vegetables and sprinkle with kosher salt and freshly ground black pepper. Stir to combine. Set aside until after the chicken has browned.

Roast the Chicken

  • Once the chicken has marinated for the proper time, preheat oven to 400 degrees. Remove chicken from brine. Rinse and pat dry. Sprinkle with garlic salt.
  • Heat extra virgin olive oil in large skillet and brown chicken on all sides for five minutes. Place chicken in a large baking dish or roaster.
    If necessary, brown chicken a few pieces at a time, so as not to overcrowd the skillet.
  • Bake chicken in preheated oven for 30-40 minutes until a meat thermometer inserted in center of thighs measures 165-170 degrees. Cover with foil and keep warm.

Roast the Root Vegetables

  • Place prepared vegetables in an oblong baking dish.
  • Pour water in the browning skillet and heat to capture the frond and juices from the skillet. Pour chicken frond over the vegetables. Stir to coat vegetables. Cover with tinfoil and bake for 45-60 minutes until vegetables are tender, stirring once or twice during baking.
  • To serve, place the chicken in the center of a large platter and arrange the roasted vegetables around the chicken.
    Optionally, you may place chicken on a bed of rice or dressing with the root vegetables in a separate bowl. Serves 8-10.

Notes

Wine Recommendation: Kendall-Jackson Vintner's Reserve Chardonnay or Chateau Montelena Napa Valley Chardonnay

Nutrition

Calories: 324kcal | Carbohydrates: 61g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6472mg | Potassium: 1507mg | Fiber: 8g | Sugar: 23g | Vitamin A: 14791IU | Vitamin C: 57mg | Calcium: 126mg | Iron: 4mg
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