• fresh herbs, citrus wedges and habanero
  • peppers (optional)


  1. Combine water, salt, sugar and Habanero & Honey Balsamic in a large pot over medium-high heat.
  2. Heat brine, whisking occasionally, until the sugar and salt dissolved.
  3. Remove from the heat and let cool to room temperature.
  4. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days.
  5. Preheat oven to 425°F. Place a rack in the middle of the oven.
  6. Remove chicken from the brine, rinse and pat dry with paper towels.
  7. Place chicken in a roasting pan and brush with 1 tablespoon of Orange Agrumato Olive Oil.
  8. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F).
  9. Remove from the oven and let rest for 5 minutes before serving.