Arnold Palmer Pan-Roasted Chicken Thighs & Legs (serves 6-8)
6 cups Arnold Palmer Iced tea/Lemonade
1/3 cup Kosher salt
For the chicken:
4 lbs. chicken legs and thighs, bone-in and skin-on, about 8-10 pieces
Freshly ground black pepper
2 lemons, thinly sliced
2 tablespoons Honey
Mix together the brine ingredients.
Place the chicken pieces in a large zip-lock bag (I use a multi-gallon plastic ice cream container) and pour in the brine mixture. Refrigerate for 6-12 hours.
Preheat oven to 450-degrees F. Remove the chicken from the brine, pat it dry with paper towels, and season it with pepper.
Heat 2 tablespoons of olive oil in a large cast iron or oven-safe skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken to the skillet, skin-side down and evenly spaced apart. Cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, about 8-10 minutes.
Carefully flip the chicken, skin-side up, and scatter over the lemon slices, tucking a few slices underneath the chicken. Place the skillet in the oven and cook for another 10-12 minutes. Brush skin with honey and cook 1 to 2 minutes more or until the chicken reaches an internal temperature of 165-degrees F.