Perfect Roast Chicken (Dry Brine Method)

Ingredients

• 4.5 lb Whole chicken (Preferably 4–5 lb, giblets removed)
• 2 Tbsp Kosher salt (Generous coating, helps dry brine)
• 1 tsp Fresh black pepper (Freshly ground)
• 5 sprigs Fresh thyme sprigs (Leaves stripped, some whole sprigs for stuffing)
• 1 Tbsp Olive oil (For coating the pan)
• 1 Lemon (Thin slices for garnish)

Instructions

1. Dry Brine the Chicken

   Pat the chicken completely dry with paper towels, remove any giblets, and season generously with kosher salt inside the cavity and all over the skin. Sprinkle pepper, create small pockets between skin and meat on both breast sides, and slip a few thyme leaves into each pocket. Tuck the wing tips behind the neck, place the bird breast‑side up on a wire rack set in a sheet pan, and refrigerate uncovered overnight.

   Time: PT15M

2. Preheat Oven and Cast‑Iron Pan

   Set the oven to 475°F (245°C). Place the cast‑iron skillet inside and let it heat for about 10 minutes until very hot.

   Time: PT10M

   Temperature: 475°F

3. Add Oil to the Pan

   Using oven mitts, carefully remove the hot skillet, drizzle 1 Tbsp olive oil onto the bottom, and swirl to coat.

   Time: PT2M

4. Roast Breast‑Side Up

   Place the chicken breast‑side up on the hot skillet. Roast for 30 minutes, watching for a golden‑brown color on the skin.

   Time: PT30M

   Temperature: 475°F

5. First Flip

   Using tongs, flip the chicken so the breast side is now down. Return to the oven and roast another 20 minutes.

   Time: PT20M

   Temperature: 475°F

6. Final Flip for Crispy Breast

   Flip the bird back breast‑side up for a final 5 minutes to achieve extra crispness on the breast skin.

   Time: PT5M

   Temperature: 475°F

7. Check Temperature and Rest

   Remove the chicken and insert an instant‑read thermometer into the thickest part of the breast. It should read about 155°F (68°C). Tent loosely with foil and let rest for 10 minutes; carry‑over heat will bring the temperature up to a safe 165°F.

   Time: PT10M

8. Carve and Serve

   Transfer the chicken to a cutting board. Remove drumsticks, thighs, and wings by cutting at the joints. Slice the breast cross‑wise, then arrange all pieces on a platter. Garnish with fresh thyme sprigs and lemon slices.

   Time: PT15M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

0 g

Fat

35 g

Fiber

0 g