Serves 10
1470 min
Brined Roast Chicken
Recipe GLPR868380228f8b20
A perfectly roasted chicken with a flavorful herb and spice brine that keeps the meat tender and juicy. The chicken is brined for 12-24 hours, then roasted at a high initial temperature to develop color before finishing at a lower heat. A restaurant-quality dish that feeds a crowd and requires simple ingredients.
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Ingredients
1 large whole chicken (about 1.7 kg / 3.75 lbs)
2 tbsp sea salt flakes
1 tsp garlic powder
1 tsp onion powder
1 tsp light brown soft sugar
½ tsp finely ground black pepper
2 tbsp vegetable oil
Directions
Pat the chicken dry thoroughly using paper towels. Remove any trussing string or ties. Place the chicken in a roasting pan. In a small mortar and pestle or spice grinder, combine the sea salt flakes, garlic powder, onion powder, brown sugar, and black pepper. Grind until evenly mixed into a coarse powder.
Starting at the neck cavity, carefully slide your fingers under the skin of the chicken, working toward the thighs and breasts. Gently separate the skin from the meat without tearing the skin. Rub the salt mixture evenly under the skin over the breasts and thighs, then sprinkle any remaining brine inside the cavity and over the exterior skin.
Place the chicken, uncovered, on a shelf in the refrigerator. Brine for at least 12 hours, or up to 24 hours if time allows. This allows the salt and seasonings to penetrate and season the meat throughout.
Remove the brined chicken from the refrigerator approximately 1 hour before roasting to allow it to reach closer to room temperature. Using paper towels or a clean cloth, brush or wipe away any excess salt crystals from the skin to prevent burning during roasting. Rub the vegetable oil all over the exterior skin.
Preheat your oven to 220°C (425°F). Place the oiled chicken in the roasting pan and transfer to the preheated oven. Roast at this high temperature for 15–20 minutes until the skin begins to turn golden brown.
Carefully remove the pan from the oven and baste the chicken with the pan juices using a spoon. Return to the oven, then reduce the oven temperature to 180°C (350°F). Continue roasting for 1 hour to 1 hour 15 minutes.
The chicken is done when the juices run clear when the thickest part of the thigh is pierced with a knife, and an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 75°C (165°F). Remove from the oven.
Transfer the roasted chicken to a cutting board or serving platter. Let it rest for at least 10–15 minutes before carving. This allows the juices to redistribute, ensuring moist, tender meat. Serve with the pan drippings if desired.
