For this brined roast chicken recipe, the meat is soft and flavorful, and the skin is perfectly crispy. Brining the chicken helps to add flavor and moisture to it, which makes for a tasty and juicy roast chicken.
Ingredients: 1 whole chicken about 4-5 pounds. 4 cups water. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 cloves garlic, smashed. 1 tablespoon whole black peppercorns. 1 sprig fresh rosemary. 1 sprig fresh thyme. 1 lemon, sliced.
Instructions: Water, brown sugar, garlic, black peppercorns, rosemary, and thyme should all be mixed together in a large pot. Add the sugar and salt and stir until they are mixed in. The chicken should be fully submerged in the brine when you put it in. Put it in the fridge with the lid on for at least 4 hours, or overnight for the best results. Set the oven to 425F 220C and heat it up. Take the chicken out of the salt water and use paper towels to dry it. Throw away the brine. Put the slices of lemon inside the chicken. First, put the chicken on a roasting rack in a roasting pan. If you want, you can truss it. Put the chicken in an oven that has already been heated for about an hour and fifteen minutes, or until a meat thermometer inserted into the thickest part of the thigh without touching bone reads 165F 75C. After the chicken is done, take it out of the oven and let it rest for 10 minutes. Finally, cut it into pieces. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 75 minutes
Dress Uurstal Corinda
