Apple Cider Vinegar Brined Chicken Thighs with Root Vegetables

Name: Apple Cider Vinegar Brined Chicken Thighs with Root Vegetables
Ingredients: as needed Bone-in chicken thighs (dark meat); as needed for brine Apple cider vinegar; to taste Salt; a little bit Lemon zest; some Garlic cloves; one full send to the package (as desired) Allspice; to taste Crushed red pepper; chopped up some In-season root vegetables; from the herb garden Thyme

9 ingredients · 9 steps · from Struggle Meals

Ingredients

as needed Bone-in chicken thighs (dark meat)
as needed for brine Apple cider vinegar
to taste Salt
a little bit Lemon zest
some Garlic cloves
one full send to the package (as desired) Allspice
to taste Crushed red pepper
chopped up some In-season root vegetables
from the herb garden Thyme

Watch the original video

Steps

Prepare a wet brine by combining apple cider vinegar, salt, lemon zest, garlic cloves, allspice, and crushed red pepper in a bowl.
Submerge the bone-in chicken thighs completely in the brine solution.
Refrigerate the chicken for approximately two hours to allow the salt and flavor to penetrate the meat (osmotic reaction).
Remove the chicken from the brine and pat it dry, ensuring no excess moisture remains on the skin.
Toss the chopped root vegetables with olive oil and fresh thyme.
Place the brined chicken thighs in a baking dish or sheet pan.
Arrange the seasoned root vegetables around the chicken.
Drizzle the chicken thoroughly with olive oil, ensuring it is coated all over.
Bake the chicken and vegetables until cooked through.

Recipe extracted by Foodle from “Get Dinner on the Table, Fast, Thanks to Sheet-Pan Chicken Thighs” by Struggle Meals. Quantities follow the video and may be approximate — watch the original for technique.