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ROAST CHICKEN with BLACK BEAN SALSA
CHICKEN
2 1/2 pounds chicken thighs or chicken-leg quarters
1/2 cup sea salt
3 tablespoons sugar
5 cups cold water
1/2 cup butter, melted
1 tablespoon FRESH minced thyme
3 cloves garlic, minced
FRESH ground sea salt and tri-color pepper

• Combine 1/2 cup salt, sugar and water in large bowl, stirring to dissolve the sugar and salt.
• Place the chicken pieces in a large casserole and cover with brine mixture.
• Cover with plastic wrap and chill for 3-4 hours.

• Preheat oven to 425°.
• Line a roasting pan with foil and spray with non-stick cooking spray.
• Place chicken pieces onto roasting pan in a single layer.
• Whisk the melted butter, salt and pepper to combine.
• Brush chicken with butter mixture.
• Roast chicken for 25-30 minutes.
• Brush again with butter mixture.
• Increase oven temperature to 500°.
• Roast another 10 minutes to crisp and brown chicken.
• Serve with Black bean salsa.

SALSA
1 tablespoon FRESH minced parsley
1 can white niblet corn drained
1 can rotel tomatoes, mostly drained
1 can seasoned black beans, drained and rinsed
1 Granny Smith apple, peeled, cored and diced
Juice of 1 LARGE lime

• Toss together and chill.