A Prep Ahead Meal – Sugar and Spiced Chicken

So Yummy and perfect for a busy week!

My oldest daughter has started 2 hour swim practices thus week for a big meet coming up. So between school, homework and other activities, my afternoons are jam packed!


I love that I could prep this meal on Sunday, then throw it in the oven later in the week.

Sugar and Spiced ChickenĀ 



1 cup kosher salt

1 cup maple sugar

1/4 cup black peppercorns

1/2 tablespoon ground cloves

1/2 tablespoon cinnamon

1/2 tablespoon ground sage


6-7 pounds cut up organic chicken

3 medium onions, roughly chopped

2 big carrots, roughly chopped

3 celery stalks, roughly chopped

2 tablespoon thyme

Sunday Prep:

– place chicken in a large ziplock bag.

– fill bag with enough water to cover chicken.

– add brine ingredients and shake (over sink in case bag isn’t completely sealed! ;)) to combine.

– cut up all veggies and thyme and place in another bag or container.

Day of cooking:

– preheat oven to 400 degrees

– drain chicken

– place chicken and veggies in a large roasting pan

– add 1 cup water to pan

– roast for 1 hour – 1 hour 30 minutes or till chicken registers 160 degrees on a meat thermometer.

Serve with a spinach salad!

It can easily be made ahead earlier in the day, then reheated at dinner also. It makes wonderful leftovers!


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