•   30 Minute Brine - Herbs de Provence

•   2 pounds asparagus
•   fresh chives
•   1 jar roasted red peppers
•   4 ounces goat cheese
•   olive oil
•   white balsamic vinegar
•   1 12.8 ounce package 30 Minute Brine Herbs de Prov
•   6 bone-in, skin on chicken breasts

Chicken
6 bone-in, skin-on chicken breasts, appx. 4 ½ pounds
One 12.8 package F&F Herb de Provence 30 Minute Brine Mix

Asparagus:
2 bunches thick asparagus, tough ends snapped off
1 tablespoon olive oil
One 4 oz. package of goat cheese, crumbled
2/3 cup chopped, jarred roasted red bell peppers
1/2 cup snipped chives
1/4 cup white balsamic vinegar

FIRST  Brine chicken according to package directions.  

NEXT  Heat oven to 425°F. Place chicken breasts on a rimmed baking sheet and roast until cooked through and no longer pink in the center, about 45 minutes, or when reaches 165 degrees on a meat thermometer.

LAST  About 15 minutes before the chicken is done, roast the asparagus.  On a baking sheet, toss asparagus with olive oil, salt and pepper and put in the oven on the rack above the chicken. Roast the asparagus until tender, about 12-15 minutes. To serve, place cooked asparagus on a platter and sprinkle the goat cheese, red peppers, chives and vinegar over the top. Serve immediately with roasted chicken.