Dilly-Dilly Pickle Chicken

DILLY-DILLY PICKLE CHICKEN
4-6 boneless, skinless chicken thighs (about 2 lbs.)
2 c. pickle brine (from a 32-oz. or larger pickle jar)
Kosher salt, black pepper
½ c. diced dill pickles
3 T. chopped fresh dill

1. Season chicken with salt and pepper and place in shallow dish and pour brine over the top. Arrange the chicken so that each piece is completely submerged in brine.
2. Refrigerate 2-8 hours or overnight.
3. Place rack in middle of 425 degree oven.
4. Drain chicken and pat dry with paper towels.
5. Sprinkle with a little more salt and pepper on both sides.
6. Place chicken in a single layer in 8-9” square baking dish.
7. Roast until chicken reaches internal temp of 165, 20-25 minutes.
8. Cover with foil and let chicken rests for 10 minutes.
9. When ready to serve, garnish with chopped dill pickles and fresh dill.
   *Leftover chicken, chopped up makes a great base for a chicken salad.