Crispy Roast Chicken With A Quick Pan Sauce

• 3 tablespoons kosher salt
• 1 bay leaf
• 1 tablespoon whole black peppercorns
• 1 3 - 3.5 pound chicken (mine was 3.28), quartered with wing tips removed.
• 1 large onion, halved, peeled, and sliced into 1/3 inch slices
• 1 fennel bulb, trimmed, core removed, and sliced into 1/4 inch slices
• 4 cloves of garlic, unpeeled
• 1/3 cup white wine
• 1/4 cup chicken broth
• olive oil
• herbs de provence
• 1/2 teaspoon dijon mustard
• 1 tablespoon butter

1. In a bowl, mix hot water, salt, peppercorns, and bay leaf. Cool to room temperature. Submerge chicken in the brine and let sit at least 4 hours but up to 24. Dry the chicken very well after you remove it from the brine.
2. Preheat the oven to 500 degrees. In a roasting pan, add the onion, fennel, garlic, white wine, and chicken broth, and spread the mixture over the bottom. Season the chicken quarters well with salt and pepper and pop them on the roasting rack. Drizzle with olive oil and sprinkle with herbs de provence. (its ok if some falls to the veggies below).
3. Roast the chicken and veggies for 25 - 30 minutes, until cooked through. Crank up your broiler and cook until the chicken skin is beautifully crisp (about 1 - 2 minutes)!
4. Place the chicken on a serving dish and cover with foil - resting for at least 5 minutes before you dig in. In the meantime, place the roasting dish on your stove burner over medium heat. Add the dijon and butter, swirling and scraping up any brown bits. Check for seasoning and serve in a bowl alongside the chicken.

kosher salt, bay leaf, whole black peppercorns, chicken, onion, fennel bulb, garlic, white wine, chicken broth, olive oil, herbs, dijon mustard, butter

Taken from food52.com/recipes/14692-crispy-roast-chicken-with-a-quick-pan-sauce (may not work)