How to Make Dry Brined Roasted Chicken - A Step-by-Step Guide

Roasting a whole chicken is one of the classic comfort foods that everyone should master in the kitchen. Not only is it a simple and delicious meal, but it's also an impressive dish to serve for a special occasion or a family dinner. And when it comes to roasting a chicken, the secret to the most flavorful and juicy meat lies in the brining process. That's why I'm excited to share my favorite Dry Brined Roasted Chicken recipe with you.

Brining is a technique that involves soaking the ...

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Ingredients

  • 1 whole chicken
  • 2 tablespoons salt, or as needed
  • 2 teaspoons grated orange zest
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Information

  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Additional Time: 1 day 20 mins
  • Total Time: 1 day 2 hrs 30 mins
  • Servings: 8
  • Yield: 1 chicken

  • Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
  • Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
  • Nutrition

    161 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 72mg
    • Sodium: 1816mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Protein: 24g
    • Vitamin C: 1mg
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 223mg