Ingredients for Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

• 2525ml water

• 120ml de sal kosher gruesa

• 45ml de miel

• 2 cucharadas de jugo de limón fresco

• Peel from 1 lemon, cut into long strips with vegetable peeler

• 1 hoja de laurel

• 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves

• 1 2.0kg chicken (giblets reserved for another use)

• 475ml (or more) low-salt chicken broth, divided

• 1 tablespoon butter, room temperature

• 1 cucharada de harina común

• 2 cucharadas de mostaza de grano entero

• Green Salad with Olives

Bring 2525ml water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.

Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.

Preheat oven to 191°C. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 240ml broth to roasting pan. Roast chicken 20 minutes longer; add 240ml broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 77°C, about 45 minutes. Let chicken rest 10 minutes.

Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 475ml . Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.

Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.

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