Dry Brined Whole Chicken
Simple recipe for the juiciest dry brined, oven-roasted whole chicken with crispy skin. The best way to prepare a chicken ahead of time.
Servings: 4 people
Ingredients
- 1 whole chicken about 4 pounds
- 4.5 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ lemon halved
- ½ medium yellow onion, halved
- 1 sprig of rosemary
- 3 sprigs of thyme
Instructions
- Remove any extra pieces of the chicken that may be in the cavity, such as the liver (not all chickens you buy will have this). Gently pat the chicken dry with paper towels. Coat the entire outside and inside in salt and pepper, making sure to also get the bottom and nooks and crannies. Place chicken on a sheet pan uncovered in the refrigerator overnight (or at least 1 hour or up to 24 hours).
- Preheat the oven to 425 degrees Fahrenheit.
- Remove chicken from the fridge and stuff the cavity with lemon, onion, rosemary, and thyme.
- Place chicken in a roasting pan and bake uncovered for 50-70 minutes, or until juices run clear and chicken is fully cooked through with an internal temperature of 165.
- Rest for 20 minutes. Carve and serve.
