Brined Whole Chicken with Lemon and Thyme
Discover the art of perfectly tender and flavorful poultry with this Brined Whole Chicken with Lemon and Thyme—a show-stopping centerpiece for any dinner table. This recipe features a simple yet transformative brine infused with fresh lemons, thyme, garlic, and peppercorns, ensuring every bite is juicy and aromatic. After brining overnight, the chicken is roasted to golden perfection, stuffed with citrus and herbs, and surrounded by a medley of onions, carrots, and celery for a naturally sweet and savory finish. Ideal for Sunday dinners or special gatherings, this recipe combines the timeless flavors of lemon and thyme with a foolproof technique for restaurant-quality results at home. Make this brined whole chicken your new go-to for impressing family and friends!
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 16 cups water
- 1 cup salt
- 0.5 cup sugar
- 2 lemons
- 8 sprigs fresh thyme
- 6 garlic cloves
- 1 tablespoon peppercorns
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 onion
- 2 carrots
- 2 celery stalks
Instructions
Prepare the brine by bringing 8 cups of water to a boil in a large pot. Stir in 1 cup of salt and 1/2 cup of sugar until fully dissolved.
Slice one lemon and add it to the pot, along with 4 sprigs of thyme, 4 smashed garlic cloves, and 1 tablespoon of peppercorns. Let the mixture cool to room temperature.
Once the brine has cooled, place the whole chicken in a large container or brining bag. Pour the brine over the chicken and add the remaining 8 cups of cold water. Ensure the chicken is fully submerged. Cover and refrigerate for 8-12 hours.
Preheat your oven to 425°F (220°C). Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Rub the outside of the chicken with olive oil, ensuring it is evenly coated. Sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper.
Stuff the cavity of the chicken with 1 quartered lemon, 4 sprigs of thyme, and the remaining 2 garlic cloves. Truss the legs with kitchen twine for even cooking.
Place the chicken on a roasting rack in a large roasting pan. Surround the chicken with chopped onion, carrots, and celery for added flavor.
Roast the chicken in the oven for 1 hour and 30 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C). Baste the chicken with its juices halfway through cooking for extra crispiness.
Remove the chicken from the oven and let it rest for 15 minutes before carving. Serve with the roasted vegetables on the side for a complete meal.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 116094 mg | 5048% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 116.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
