Dry brined roasted chicken –If you’re looking to prepare a delicious and juicy roast chicken, you have come to the right place! This dry-brined roast chicken recipe is a simple yet effective way to elevate your dinner game. Perfectly seasoned and cooked to perfection, this dish will surely impress your family and friends. Let’s dive into the details!
The Best Dry-Brined Roast Chicken
This recipe centers around the concept of dry brining, a technique that allows the chicken to absorb salt and spices, leading to a flavorful and moist result. Get ready to indulge in some amazing flavors!
/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2019__03__HT-Make-Roast-Chicken-LEAD-5v2-51de85b6d52a4691885f9d6680d958b1.jpg)
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Fresh herbs (like rosemary or thyme, optional)
- Olive oil (for rubbing)
Instructions:
- Prepare the Chicken: Start by taking your whole chicken out of the refrigerator and patting it dry with paper towels. This step is crucial for achieving crispy skin!
- Season the Chicken: In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the chicken all over with this seasoning mix, ensuring you get under the skin as much as possible. If you’re using fresh herbs, feel free to place them in the cavity of the chicken.
- Brine: Place the chicken on a rack in a baking dish or on a plate. Cover it loosely with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. This dry brining process will enhance the flavor and juiciness of the chicken.
- Preheat the Oven: About an hour before cooking, take the chicken out of the fridge. Preheat your oven to 450°F (232°C). This high temperature will help achieve a beautiful golden-brown skin.
- Roast the Chicken: Rub a little olive oil over the chicken’s skin for a richer flavor and to help the skin crisp up. Transfer the chicken to the oven and roast it for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reads 165°F (74°C).
- Rest and Serve: Once the chicken is done, let it rest for about 15 minutes before carving. This will allow the juices to redistribute, making for a more succulent bite.
And there you have it! A wonderfully flavorful and moist dry-brined roast chicken that will have everyone asking for seconds. Enjoy your delicious creation!