Easy Roasted Dry Brine Chicken
This method focuses on a strategic 4-hour air-dry in the refrigerator to achieve a shatteringly crispy skin while keeping the meat deeply seasoned and juicy.
Servings 6 servings
Ingredients
- 1 whole chicken approx. 4 lbs
- 1 ½ tablespoon sea salt for the dry brine
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon oregano
Instructions
- Optional: Place the 1 whole chicken breast-side down on a large cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Save it for broth. Flip the bird over and press firmly on the breastbone until it cracks and lies flat.
- Pat the chicken extremely dry with paper towels. Season both sides of the chicken with 1 ½ tablespoon sea salt, especially getting under the skin so the salt penetrates through the breast. Flip it skin-side up and place it on a rimmed baking sheet. Place in the refrigerator, uncovered, for at least 4 hours. This allows the salt to penetrate the meat while the fridge air dehydrates the skin.
- Preheat your oven to 400°F. Remove the chicken from the refrigerator and allow to come to room temperature. Do not rinse.
- In a small bowl, mix the 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon dried thyme, and ½ teaspoon oregano to create a rub.
- Coat the chicken with 1 tablespoon olive oil and rub the herb mixture all over the skin and a little bit of underside.
- In a roasting pan, place sliced onions and lemons on the bottom. If the chicken is not spatchcocked, stuff it with lemon wedges or slices. Cover and roast for 30 minutes. Remove the cover and continue to roast for another 45-50 minutes. The chicken is done when the breast reaches 160°F and the thighs reach 175°F. Remove from the oven and let the chicken rest on the wire rack for 15 minutes before carving.
Notes
Storage: I recommend picking off all the meat while the chicken is still at room temperature, as it pulls away much easier than when chilled. Store the meat in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, add to an air fryer and reheat the pieces in 350°F for about 10 minutes. Or crisp up in a little avocado oil in a skillet over medium heat until warmed through.
Helpful Tips:
- Brining tip: If you place the chicken on a wire rack set in a baking dish, the chicken won't sit in the juices. It's not necessary but maybe helpful to achieve a better brine. Brine anywhere from 4 hours up to 48 hours. The longer the better.
- Tuck the wings: To prevent the very tips of the wings from burning, tuck them behind the shoulders of the chicken or under the breast before roasting.
- Make it a full meal: If you want to make it a complete meal, add seasoned baby potatoes and chopped carrots around the chicken when you remove the cover and roast with the chicken for 45-50 minutes. Don't add them in at the beginning or they'll become mushy and overcooked.
- Spatchcocked chicken: Omit roasting covered and just roast uncovered for 45-50 minutes, it'll cook quicker.
Nutrition
Calories: 297kcal | Carbohydrates: 1g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1834mg | Potassium: 258mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 351IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg