Crispy and Juicy Roasted Chicken

Ingredients

• 8 cups Water (cold tap water)
• 1 cup Kosher Salt (coarse kosher salt)
• 2 tablespoons Black Peppercorns (whole peppercorns)
• 2 tablespoons Honey (light honey)
• 3 pieces Bay Leaves
• 6 pieces Garlic Cloves (peeled and smashed)
• 1 piece Lemon (sliced)
• 2 sprigs Fresh Thyme
• 2 sprigs Fresh Rosemary
• 5 pounds Whole Chicken (giblets removed, preferably organic)
• 0.5 cup Unsalted Butter (room temperature, softened)
• 2 tablespoons Fresh Parsley (chopped)
• 1 piece Onion (medium, quartered)
• 1 spray Avocado Oil Spray (light coating for roasting pan)
• 1 piece Aluminum Foil (to tent chicken if browning too fast)
• 2 feet Kitchen Twine (for trussing legs)
• 2 cups Ice Cubes (to cool brine quickly)

Instructions

1. Make the Brine

   Combine 8 cups water, 1 cup kosher salt, 2 tbsp peppercorns, 2 tbsp honey, bay leaves, smashed garlic cloves, lemon slices, thyme and rosemary in the Dutch oven. Bring to a boil and stir until the salt dissolves.

   Time: PT10M

   Temperature: boiling

2. Cool the Brine

   Remove the pot from heat and add 2 cups ice cubes. Stir until the brine temperature drops to about 40°F (4°C).

   Time: PT5M

3. Brine the Chicken

   Place the whole chicken in the large container, pour the cooled brine over it ensuring the bird is fully submerged, seal the lid and refrigerate (or keep in a cool garage) for 12–24 hours.

   Time: PT5M

   Temperature: 4°C

4. Rinse and Dry

   Remove the chicken from the brine, discard the brine, rinse the bird under cold water and pat completely dry with paper towels.

   Time: PT10M

5. Prepare Herb Butter

   In a mixing bowl, combine 0.5 cup softened unsalted butter, minced garlic, chopped parsley, thyme, rosemary and a pinch of kosher salt. Mix until evenly distributed.

   Time: PT10M

6. Stuff the Cavity

   Place the quartered onion, lemon slices, and a few sprigs of thyme and rosemary inside the chicken cavity.

   Time: PT5M

7. Butter Under the Skin

   Gently loosen the skin over the breast with your fingers and spread a generous amount of the herb butter directly under the skin, then rub any remaining butter over the exterior of the bird.

   Time: PT5M

8. Truss the Legs

   Tie the drumsticks together with kitchen twine to ensure even cooking and a tidy presentation.

   Time: PT5M

9. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

10. Prepare Roasting Pan

    Place the chicken breast‑side up on a roasting pan, spray lightly with avocado oil spray. If the skin begins to brown too quickly, tent loosely with a piece of aluminum foil.

    Time: PT5M

    Temperature: 400°F

11. Roast the Chicken

    Roast for about 1 hour 20 minutes, rotating the bird 180° after the first 20 minutes. If the skin darkens excessively, cover with foil. The chicken is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).

    Time: PT1H20M

    Temperature: 400°F

12. Rest the Chicken

    Remove the bird from the oven, tent loosely with foil and let rest for 10 minutes before carving.

    Time: PT10M

13. Carve and Serve

    Carve the chicken using a carving knife or meat slicer, serve with the pan juices or a simple gravy.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g