Roasted Chicken

On Saturday, I brined and roasted a couple of chicken breasts. Well, technically I started the brine on Friday night. I went with the usual corn and mashed (instant) potatoes with them:

The chicken was really good. The skin was outstanding, and the meat was very juicy and flavorful also. Not the best I've ever fixed, but far from the worst. The corn was nice and buttery and not overly salted, and the potatoes were good. I got just enough salt and pepper and a bit of garlic in there. The roll was a Sister Schubert's brown and serve roll.