This recipe proves that learning how to roast a whole chicken can be easier (and more delicious) than you thought. For extra-crispy skin, remove the chicken from the brine, dry with paper towels and refrigerate for an additional 24 hours before roasting.

Summer Miller
Source: EatingWell Magazine, January/February 2020

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Recipe Summary

active:
30 mins
total:
10 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.

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  • Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.

  • To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.

  • Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.

  • Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).

  • Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.

Tips

Tip: To truss a chicken, tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body.

Equipment: Kitchen string

Nutrition Facts

263 calories; protein 29.7g 59% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 5g; fat 10.7g 16% DV; saturated fat 2.3g 12% DV; cholesterol 118.4mg 40% DV; vitamin a iu 17518.9IU 350% DV; vitamin c 17.9mg 30% DV; folate 36.5mcg 9% DV; calcium 61.7mg 6% DV; iron 1.9mg 11% DV; magnesium 43.9mg 16% DV; potassium 650.7mg 18% DV; sodium 361.3mg 15% DV.

Reviews (1)

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Rating: 5 stars
12/30/2019
Love this deeply flavorful chicken! Read More