1. Prepare the chicken and brine. In a large saucepan or stockpot, combine salt and water. Bring to a boil over medium-high heat. When salt has dissolved, remove from heat and add cloves, peppercorns, and 1/4 cup molasses. Squeeze juice from the orange halves into pot, then add the rind and pulp. Steep 10 minutes. Add ice and stir until mixture is cool and ice is melted.
2. Place chicken pieces in a large resealable bag and pour brine over them. Sealbag, place it in a bowl or pan to catch any leaks, and refrigerate for 2 hours.
3. Just before draining the chicken, prepare the vegetables. Preheat oven to400degreesF. Spray a baking sheet with vegetable cooking spray. In a large bowl tosstogether parsnips, carrots, and turnips. Drizzle with 2 tsp. oil and toss with pepper. Arrange vegetables in an even layer on baking sheet and roast until tender, about 25 minutes. Drizzle 1 Tbsp. molasses over vegetables and stir gently to coat. Continue to cook until well browned, about 5 minutes longer.
4. While the vegetables are roasting, drain the chicken, discarding brine, andrinse well under cold water. Pat dry with paper towels.
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken,skin side down, and cook until browned on one side, about 2 minutes. Turn pieces and cook another 2 minutes. Add broth and vermouth. Bring to a boil, reduce heat to medium, cover, and simmer 20 minutes. Remove lid, turn chicken, and continue to cook, uncovered, until sauce is reduced and thickened and chicken is cooked through, another 5 to 8 minutes. Remove chicken and place on a platter. Tent the chicken with foil, and let rest 5 minutes.
6. Continue cooking sauce another 2 to 4 minutes, until it reduces and thickensslightly. Pour over chicken. Surround chicken on platter with roasted vegetablesand serve immediately, garnishing with parsley if desired.
Source: Fresh Magazine September, October 2010