Pink Lady Brined and Roasted Chicken

Ingredients

• 2 tbsp Pink Lady Tea, or tea of your choice
• 4 cups boiling water
• ¹⁄₂ cup packed brown sugar
• 1 tbsp Sea Salt
• 1 tbsp Black Pepper
• 2 medium onions, thinly sliced, divided
• 1 lemon, thinly sliced, divided
• 2 tsp Minced Garlic
• 2 cups ice cubes
• 3 - 4 lbs (1.3 - 1.8 kg) chicken pieces

Preparation

1. In a Multipurpose Pot, steep tea in water for 10 minutes.
2. Stir in sugar, Salt, and Pepper until completely dissolved. Add 1 onion, 3⁄4 of the lemon, and Minced Garlic. Add ice and cool completely. Put chicken into plastic bags, fill with the tea brine, seal, and marinate in the fridge overnight.
3. Pre-heat the oven to 375° F (190° C).
4. Take chicken out of the brine, and discard brine. Arrange on a Sheet Pan lined with a Sheet Pan Liner.
5. Roast, basting and turning once or twice, until cooked through and juice runs clear, 40–50 minutes. Approximately 10 minutes before chicken is done, add second onion and squeeze remaining lemon overtop.