Dry Brined Roasted Chicken Recipe

Dry Brined Roasted Chicken Recipe

How To Make Dry Brined Roasted Chicken

Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.

Preparation: 10 minutes
Cooking: 1 hour and 30 minutes
Total: 1 hour and 40 minutes



  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil


  1. Rinse the chicken and pat it dry with paper towels.

  2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and paprika.

  3. Sprinkle the salt mixture evenly over the chicken, inside and out. Make sure to get it under the skin as well.

  4. Place the chicken on a rack set inside a roasting pan and refrigerate uncovered for at least 24 hours, up to 48 hours.

  5. Preheat the oven to 425°F (220°C).

  6. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.

  7. Drizzle the chicken with olive oil and rub it all over the skin.

  8. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.

  9. Remove the chicken from the oven and let it rest for 10 minutes before carving.


  • Calories : 279kcal
  • Total Fat : 17g
  • Saturated Fat : 4g
  • Cholesterol : 99mg
  • Sodium : 4947mg
  • Total Carbohydrates : 1g
  • Protein : 29g
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