Ingredients:

Brine:

• 1/2 gallon water
• 1/2 cup salt
• 1/2 cup brown sugar
• 1 cup  Habanero & Honey Balsamic

• 1 whole chicken (about 4-5lbs.)
• 3 tablespoons of Blood Orange EVOO

Garnish: fresh herbs, citrus wedges and habanero peppers (optional)

Instructions:

- Combine water, salt, sugar and Habanero & Honey Balsamic in a large pot over medium-high heat.

- Heat brine, whisking occasionally, until the sugar and salt dissolved.

- Remove from the heat and let cool to room temperature.

- 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.

- Preheat oven to 425°F. Place a rack in the middle of the oven.

- Remove chicken from the brine, rinse and pat dry with paper towels.

- Place chicken in a roasting pan and brush with 1 tablespoon of  Blood Orange EVOO.

- Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F).

- Remove from the oven and let rest for 5 minutes before serving.