Dry Brined Roasted Chicken recipe

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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

Nutrition Info

161.3 calories
carbohydrate: 0.3 g
cholesterol: 71.8 mg
fat: 6.4 g
fiber: 0.2 g
protein: 24 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1816.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.

  2. 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.

  3. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.

  4. 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.

Recipe Yield

1 chicken

Recipe Note

After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!

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