For the brine:
3tbsp kosher salt
2 tbsp light brown sugar
1 Qt. water
½ cup of apple juice
One small piece of dried orange peel
1 spring of rosemary

One two pounds Hen
Some mix vegetable ( I used Japanese pumpkin, carrot, eggplant, celery and onion)

Preheat oven to 425 F.

Bring the brine to a boil. Then remove the brine from the heat, cool to room temperature, and pour that into a big container then put the hen in it and refrigerate it for 24 hours. Make sure the brine covers the whole chicken.
Chop the vegetable and mix together with olive oil, salt and black pepper and evenly put on a cooking sheet. Put the chicken over the vegetable. Roast the chicken for about 1 hour or until the thickest part of the breast reaches 165 F.
This recipe is so good, the chicken always turns out so juicy and the veg so flavorful.

烤美国鹵水雞
鹵水：
3 湯匙食鹽
2 湯匙淡棕糖
1 Qt.水
半杯蘋果汁
陳皮一小塊
1 条迷迭香

1 只兩磅的母雞
一些混合的菜 （我用日本南瓜、 胡蘿蔔、 茄子、 芹菜和洋蔥）

烤箱預熱至 425 F.

鹽水煮至沸騰。然後冷卻至室溫。 把鹽水倒入一個大容器然後把母雞放进去放到冰箱 24 小時。請確保鹽水涵蓋整只雞。

將菜切好混合橄欖油，鹽和黑胡椒搅拌均勻，放在烹飪的盘子上。把雞肉放在蔬菜上。烤約 1 小時或直到鸡胸的最厚的部分達到 165 F.
這個食譜很好很方便简易, 雞總是很多汁而且蔬菜是如此的美味。