Roasted Chicken
Prep
10m
Cook
1h 20m
Juicy, flavorful roasted chicken made with a simple yet delicious seasoning blend and optional herbs, for added aroma. Brining the chicken in a salt and sugar solution ensures maximum tenderness and flavor. Perfect for a family dinner or entertaining guests.
Ingredients
6 servingsFor The Chicken
Finishing Butter
For The Brine
Steps
1
Make the brine by dissolving salt and sugar in cold water. Place chicken in brine. Brine chicken maximum 24h.
2
Remove the chicken from brine the next day, rinse and pat dry. At this time you can remove the wish bone and cut off any lose fat. I usually spatchcock the chicken and cut in 2 allowing for easier rotating to get even cooking. Combine rest of ingredients to form a paste and rub all over the chicken. Let the chicken marinade for a few hours.
3
Preheat oven to 325F. Cook the chicken continuously rotating every 15-20 minutes until you hit an internal temp of around 120F. Push the oven to 375F while brushing on the finishing butter. Place back in the oven and keep rotating and getting the chicken up to 175F at the thighs. Don't take the breast past 175F.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 665kcal 33%
-
Fat 37g 56%
-
Saturated Fat 11g 55%
-
Carbohydrates 8g 2%
-
Fiber 1g 4%
-
Sugar 7g 14%
-
Protein 75g 150%
-
Cholesterol 240mg 80%
-
Sodium 3,500mg 145%
Percent Daily Values are based on a 2,000 calorie diet.
Linked Recipes
Comments
Sign in to leave a comment.