Description
This brined roast chicken is juicy, flavorful, and perfect for any occasion.
Ingredients
Scale
- 8 cups water, divided
- ⅓ cup Diamond Crystal Kosher Salt
- 8 smashed garlic cloves
- 2 lemons, quartered
- 2 tbsp liquid honey
- 2 tsp peppercorns
- 2 dry bayleaves
- 8 sprigs fresh herbs (mix of fresh thyme, oregano and rosemary)
- 3–4 lb whole chicken, (giblets removed)
- 3 tbsp extra-virgin olive oil
- Ground pepper to taste
Instructions
- To a small pot add 1 cup of water with the salt and bring to a boil, simmer for a few minutes and stir to make sure the salt is completely dissolved. Remove from heat.
- To a large bowl add 7 cups of water, the salt water from the pot, smashed garlic cloves, quartered lemons, liquid honey, peppercorns, bayleaves and 8 sprigs of fresh herbs. Stir to completely combine. Set aside.
- Submerge the chicken fully in the brine in the large bowl.
- Cover the bowl and place in the fridge for at least 8 hours and up to 24 hours.
- After a minimum of 8 hours, remove the chicken from the fridge. Then, remove the chicken from the brine and place on a plate. Pat the chicken dry with paper towels.
- Preheat the oven to 375F.
- To a large baking dish add the whole chicken on a baking rack (or use a roasting pan or baking rack on a medium sheet pan). Massage the chicken all over with 3 tbsp olive oil. Season with a bit of ground pepper.
- Cover with foil and roast at 375F for one hour, remove the foil and roast for another 45 minutes uncovered.
- Allow chicken to rest for 15-20 minutes before carving.
Notes
- This chicken is best when brined for the full 24 hours for maximum flavor.
- Feel free to use any combination of fresh herbs that you enjoy.
- Adjust cooking times based on the size of the chicken.
- Prep Time: 8 hours
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the chicken