Brined Roast Chicken with Herb Butter

Ingredients

• 3.5 lb Whole Chicken (about 2 1/2 to 3 pounds, giblets removed)
• 1/2 cup Kosher Salt (for 10% brine solution)
• 4 cup Water (cold, for brine)
• 2 tbsp Honey (lightly flavored, adds subtle sweetness)
• 2 sprigs Fresh Thyme
• 1 whole Lemon (sliced, skin left on)
• 2 leaf Bay Leaf
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Whole Black Peppercorns (crushed slightly)
• 2 tbsp Clarified Butter (for brushing, can substitute with vegetable oil)
• 1 tsp Kosher Salt (for final seasoning)

Instructions

1. Make the brine

   Combine 4 cups cold water, 1/2 cup kosher salt, 2 tbsp honey, thyme sprigs, sliced lemon, bay leaves, chopped parsley, and crushed peppercorns in a large container. Stir until the salt and honey dissolve.

   Time: PT10M

2. Brine the chicken

   Submerge the whole chicken in the brine, making sure it is fully covered. Place the container in the refrigerator for at least 12 hours, up to 24 hours.

   Time: PT12H

   Temperature: 4°C

3. Pat dry and discard brine

   Remove the chicken from the brine, discard the liquid, and pat the bird completely dry with paper towels.

   Time: PT5M

4. Truss the chicken

   Lay a piece of butcher's twine under the neck cavity, bring it over the two leg joints to form a cross, loop under each leg, pull the breast skin taut with your thumbs, and tie a secure slip knot around the neck cavity.

   Time: PT10M

5. Air‑dry the chicken

   Place the trussed chicken on a rack set over a rimmed baking sheet and leave it uncovered in the refrigerator for 48 hours. This dries the skin and develops a lacquered finish.

   Time: PT48H

   Temperature: 4°C

6. Preheat the oven

   When ready to cook, preheat the oven to 475°F (246°C).

   Time: PT15M

   Temperature: 475°F

7. Butter and season

   Brush the entire chicken with 2 tbsp clarified butter and sprinkle with 1 tsp kosher salt. The butter helps the skin brown and the salt adheres to the fat.

   Time: PT5M

8. Initial high‑heat roast

   Place the chicken breast‑side up on the rack in the roasting pan. Roast at 475°F for 20 minutes.

   Time: PT20M

   Temperature: 475°F

9. Finish roasting at lower heat

   Reduce oven temperature to 375°F (191°C) and continue roasting until the thickest part of the thigh reaches 165°F (74°C), about 45 minutes.

   Time: PT45M

   Temperature: 375°F

10. Rest the chicken

    Remove the chicken from the oven, loosely cover with foil, and let it rest for 15 minutes before carving.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

35g

Carbohydrates

2g

Fat

30g

Fiber

0g

Ingredient Substitutions

• Instead of Kosher Salt: Sea salt
• Instead of Honey: Maple syrup
• Instead of Fresh Thyme: Dried thyme
• Instead of Lemon: Lime
• Instead of Fresh Parsley: Dried parsley
• Instead of Whole Black Peppercorns: Ground black pepper
• Instead of Clarified Butter: Vegetable oil, Ghee
• Instead of Kosher Salt: Sea salt

Equipment Needed

• Large non‑reactive container or pot
• Measuring cups and spoons
• Butcher's twine
• Roasting pan with rack
• Basting brush
• Oven
• Meat thermometer
• Cooling rack (optional)
• Kitchen towel
• Tongs (optional)

Critical Steps — Do Not Skip

• Creating a true 10% salt brine
• Ensuring the chicken is completely dry before air‑drying
• Air‑drying uncovered for 48 hours
• High‑heat start at 475°F
• Cooking to an internal temperature of 165°F

Chef Tips from the Video

• Add a few crushed garlic cloves to the brine for extra aroma.
• For an even richer flavor, baste the bird with its own rendered fat once per hour during the lower‑heat phase.
• Use a kitchen torch on the skin after resting for an extra burst of crispness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze cooked chicken, wrapped tightly, for up to 2 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• The brine can be prepared up to 3 days in advance.
• Air‑drying can be done the day before cooking; just keep the bird uncovered in the fridge.
• If short on time, you can skip the 48‑hour dry and still get good results, but skin will be less crisp.