Lemon, Dijon & Herb Brined Half Chicken

Lemon Dijon & Herb Brined Half Chicken
Made with free-range chicken, split in half for even cooking and maximum flavor. Each bird is brined for two full days in a balanced salt-and-sugar brine, then vacuum-sealed in a bright, savory marinade of lemon zest, lemon vinaigrette, fresh rosemary, fresh sage, French Dijon mustard, white pepper, olive oil, champagne vinegar, and white wine.
The result is deeply seasoned, juicy chicken with crisp, golden skin and a clean, herb-forward finish.
Cooking recommendation:
Roast skin-side up in a pie dish or roasting pan with vegetables underneath. Start at 400°F until the skin begins to crisp, then reduce to 350°F and continue cooking until the internal temperature reaches 165°F. Rest briefly before serving.