Juicy Brined and Roasted Whole Chicken Recipe
Ajuicy and flavorful brined whole chicken roasted to perfection with golden,crispy skin. This recipe is simple, easy to follow, and results in a tenderchicken that’s perfect for any dinner occasion.
Ingredients
Ingredients For the Brine:
- Water: 8 cups 2 liters
- Salt: ½ cup kosher salt essential for the brining process
- Sugar: ¼ cup granulated sugar balances the salt and adds flavor
- Garlic: 4 cloves smashed
- Lemon: 1 lemon sliced
- Fresh Herbs: 4 sprigs of thyme 2 sprigs of rosemary, or 2 bay leaves (optional for added aroma)
- Peppercorns: 1 tablespoon for subtle spice
Ingredients For the Chicken:
- Whole Chicken: 1 whole chicken about 4–5 pounds, giblets removed
- Olive Oil or Butter: 2 tablespoons for coating the chicken before roasting
- Garlic Powder: 1 teaspoon for seasoning
- Paprika: 1 teaspoon for color and flavor
- Salt and Pepper: 1 teaspoon each for additional seasoning
- Lemon: 1 lemon halved, to stuff inside the chicken cavity
- Onion: 1 small onion quartered, to stuff inside the cavity
- Fresh Herbs: A few sprigs of thyme or rosemary for the cavity
Instructions
Step 1: Prepare the Brine
- In a large pot or bowl, combine 8 cups of water, kosher salt, sugar, garlic cloves, lemon slices, herbs, and peppercorns. Stir until the salt and sugar are fully dissolved.
- Place the whole chicken in the brine, ensuring it is fully submerged. If needed, weigh it down with a plate.
- Cover the pot or bowl and refrigerate for at least 12 hours (or up to 24 hours for maximum flavor).
Step 2: Remove the Chicken from the Brine
- After brining, remove the chicken from the brine and rinse it thoroughly under cold water to remove excess salt.
- Pat the chicken completely dry with paper towels. Drying the skin is crucial for achieving a crispy roast.
Step 3: Preheat the Oven and Season the Chicken
- Preheat your oven to 425°F (220°C). Place a roasting rack inside a large baking dish or roasting pan.
- Rub the chicken all over with olive oil or melted butter, ensuring it’s evenly coated.
- Season the chicken generously with garlic powder, paprika, salt, and pepper. Don’t forget to season inside the cavity as well.
- Stuff the cavity with halved lemon, quartered onion, and fresh herbs.
Step 4: Roast the Chicken
- Place the chicken breast-side up on the roasting rack. Tuck the wings under the body to prevent burning, and tie the legs together with kitchen twine for even cooking.
- Roast the chicken for about 1 hour and 20 minutes (or 20 minutes per pound), basting it with pan juices halfway through.
- Use a meat thermometer to check the internal temperature of the chicken. It’s ready when the thickest part of the thigh reaches 165°F (74°C).
Step 5: Rest and Serve
- Remove the chicken from the oven and let it rest for 10–15 minutes before carving. Resting allows the juices to redistribute, keeping the meat moist.
- Carve the chicken into pieces and serve with your favorite sides.