Dry Brined Roasted Chicken
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Dry Brined Roasted Chicken

1. Whole chicken - 1
2. Salt, or as needed - 2 tablespoons
3. Grated orange zest - 2 teaspoons
4. Dried rosemary - 1 teaspoon
5. Dried thyme - 1 teaspoon

How to cook deliciously - Dry Brined Roasted Chicken

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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.