Beer-Brined Roast Chicken

Notes

Preheat oven to 350 degrees F (175 degrees C). Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. It was salty - maybe I left some brine inside of the bird. Also, the vegetables burned when I put it on the bottom of the oven as suggested so should be on the lower rack, not bottom of oven.

Ingredients

FOR THE BRINE:
1 cup kosher salt
⅔ cup packed light brown sugar
4 cloves garlic, lightly crushed
1 leek (white and light green part), quartered
5 sprigs thyme
7 sprigs sage
2 shallots, halved and peeled
3 (12-ounce) bottles lager-style beer
FOR THE CHICKEN AND VEGETABLES:
1 whole chicken (4 to 4 1/2 pounds)
1 ½ pounds Brussels sprouts, trimmed and cut in half lengthwise
1 1/2 pounds fingerling potatoes (or other small potato), cut in half lengthwise
2 cups whole peeled pearl onions
2 tablespoons chopped fresh sage
1 teaspoon freshly grated lemon zest
3 tablespoons vegetable oil
Salt and freshly ground black pepper
3 to 4 sprigs sage
3 tablespoons butter, softened
1 (12-ounce) bottle lager-style beer

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