Name: Roasted Chicken
Prep time: 10 min
Cook time: 80 min
Yield: 6
Ingredients: For the chicken:; 3-4 lb chicken; 1 tsp of chicken bouillon; 2 tsp paprika; 2 tsp black pepper; 0.5 tsp cayenne pepper; 1 tbsp lemon; 1 tbsp canola oil; Finishing Butter:; 2 tbsp melted butter; 1 tbsp garlic paste; 1 tbsp finely chopped thyme; For the brine:; 8 tbsp of salt; 2 tbsp of sugar; Enough water to submerge the chicken

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Ingredients

(Servings: 6)

For The Chicken

3-4 lb chicken

1 tsp of chicken bouillon

2 tsp paprika

2 tsp black pepper

0.5 tsp cayenne pepper

1 tbsp lemon

1 tbsp canola oil

Finishing Butter

2 tbsp melted butter

1 tbsp garlic paste

1 tbsp finely chopped thyme

For The Brine

8 tbsp of salt

2 tbsp of sugar

Enough water to submerge the chicken

Steps

Make the brine by dissolving salt and sugar in cold water. Place chicken in brine. Brine chicken maximum 24h.

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.

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

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.

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