How To Make Dry-Brined Roast Chicken
This easy dry-brined roast chicken rubbed with a simple lemon-thyme spice rub makes delicious and tender chicken meat with a golden crispy skin once done!
Serves:
Ingredients
- 1chicken,(5 to 6 lbs)
- 1lemon
- 2tbspolive oil
- 2¾tspkosher salt
- 1¼tspfreshly cracked pepper
- 1¼tspthyme,dried
Instructions
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Line a rimmed baking sheet with foil and set a baking rack on top or use a roasting pan with a roasting rack.
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Zest and quarter the lemon.
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Combine the lemon zest, juice from ¼ of the lemon, 1 tablespoon of olive oil, 2½ teaspoons of salt, pepper, and thyme together in a small bowl.
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Save the lemon quarters (even the one squeezed dry) to insert into the cavity.
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Pat the outside of the chicken dry with a paper towel.
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Slide the fingers between the skin and the breast meat to loosen the skin.
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Try to separate the skin from around the legs as well.
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Rub ¾ of the spice mixture under the skin and into the breast and leg meat.
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Rub the remaining spice mixture inside the cavity of the bird. Insert the lemon quarters in the cavity.
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Truss the chicken by cutting a piece of kitchen twine, about 15-inches long.
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Tuck the wings under the bird as best it can be done.
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Center the twine under the back end of the chicken so equal lengths of twine are where the wings were tucked in.
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Lift up each side of the twine crossing it over the top of the bird’s body, wrap it around the legs.
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Tie the legs together.
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Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours.
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When ready to roast, move the oven rack to the second-lowest spot in the oven.
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Preheat the oven to 375 degrees F.
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Transfer the baking sheet from the fridge to the counter.
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Rub the outside of the chicken with 1 tablespoon of olive oil, ¼ teaspoon of kosher salt, and a few cracks of fresh ground pepper.
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Place the baking sheet into the oven and roast for 1 hour at 375 degrees F.
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Then turn the oven up to 425 degrees F for the remaining 20 minutes or until the temperature in the thickest part of the breast reaches 160 degrees F.
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Check the chicken at the 45-minute mark and baste it. There may be a need to tip the pan a little to the corner to get to the juices.
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If there’s no baster, just use a long-handled spoon to scoop up and pour the drippings over the chicken.
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Continue to baste every 15 to 20 minutes until it reaches a deep, rich, golden color, the skin is crispy, and the chicken has finished cooking through.
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Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160 degrees F.
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Let it rest for 5 minutes. The temperature will continue to rise to reach 165 degrees F.
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If there’s no thermometer, that’s ok. The chicken is cooked through when the juices run clear when sliced.
Recipe Notes
- If there’s no room in the refrigerator, it’s ok to put the chicken on a plate and transfer it to the baking sheet when ready to roast the bird.
- The chicken will look a little desiccated after the 24 to 72-hour rest. That’s a good thing, as it means will chicken will have crispy skin.
Nutrition
- Calories: 711.40kcal
- Fat: 52.01g
- Saturated Fat: 13.88g
- Trans Fat: 0.29g
- Monounsaturated Fat: 23.65g
- Polyunsaturated Fat: 10.42g
- Carbohydrates: 1.99g
- Fiber: 0.67g
- Sugar: 0.37g
- Protein: 56.07g
- Cholesterol: 225.00mg
- Sodium: 749.75mg
- Calcium: 42.20mg
- Potassium: 600.76mg
- Iron: 2.96mg
- Vitamin A: 123.98µg
- Vitamin C: 12.89mg
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