Roast Brined Chicken
Elevate your roast chicken game with this succulent Roast Brined Chicken recipe, featuring a tender, juicy bird infused with aromatic herbs and bold flavors. The secret lies in a 12-24 hour brine made from kosher salt, sugar, garlic, and fragrant spices like thyme and bay leaves, ensuring every bite is deeply seasoned and moist. After brining, the chicken is roasted to golden perfection, basted with butter, and stuffed with fresh rosemary and lemon for added brightness. With a crisp, savory skin and a melt-in-your-mouth interior, this dish is ideal for impressing guests or turning an everyday meal into something extraordinary. Serve it alongside roasted vegetables or creamy mashed potatoes for a dinner that’s both comforting and elegant! Perfect as a centerpiece for any occasion, this recipe is your ultimate guide to mastering a classic roast chicken.
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Recipe Information
Ingredients
- 1 5-pound bird Whole chicken
- 16 cups Water
- 1 cup Kosher salt
- 0.5 cup Granulated sugar
- 6 cloves Garlic
- 1 tablespoon Black peppercorns
- 2 Bay leaves
- 3 Thyme sprigs
- 2 tablespoons Olive oil
- 1 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 Fresh rosemary sprigs
- 1 Lemon
Instructions
In a large stockpot or container, combine water, kosher salt, and sugar. Stir until dissolved.
Add garlic cloves (smashed but not peeled), black peppercorns, bay leaves, and thyme sprigs to the brine.
Submerge the chicken completely in the brine, cover, and refrigerate for 12 to 24 hours.
After brining, remove the chicken and rinse it thoroughly under cold water. Pat dry with paper towels.
Preheat the oven to 425°F (220°C).
Rub the chicken skin with olive oil and sprinkle evenly with ground black pepper.
Stuff the cavity of the chicken with rosemary sprigs and the lemon (cut in half).
Tuck the wingtips under the bird and truss the legs with kitchen twine.
Place the chicken breast-side up on a roasting rack set inside a roasting pan.
Roast the chicken in the preheated oven for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.
Halfway through the roasting process, baste the chicken with melted butter for added flavor and a golden-brown skin.
Once fully cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving to retain its juices.
Serve warm and enjoy your perfectly roasted brined chicken!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 107694 mg | 4682% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 101.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 816 mg | 17% | |
*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.
