dry brined roasted chicken
Delicious well seasoned chicken. Juicy and tender.
prep time
5 Min
cook time
1 Hr 15 Min
method
Roast
yield
4 serving(s)
Ingredients
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 bunch each fresh thyme, sage, and rosemary
- 1 whole chicken
- 1/2 cup each chicken stock and dry white wine
How To Make dry brined roasted chicken
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Step 1mix the salt and pepper together. Rinse the chicken and pat dry. Rub the salt and pepper mixture over the chicken. Carefully loosen the skin and tuck the herbs under the skin. Place on a plate and place inside a plastic grocery bag and tie loosely. Store in fridge for up to 3 days.
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Step 2Preheat the oven 475 degrees. Pour the chicken stock and wine into a roaster. Remove the herbs and throw them into the roaster. Place the chicken in the roaster.
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Step 3Roast breast up for 45 minutes. Turn the chicken and roast another 30 minutes or until no longer pink. Let the chicken rest for 20 minutes then carve.
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