Dry Brined Roasted Chicken

barbara lentz


Delicious well seasoned chicken. Juicy and tender.


☆☆☆☆☆ 0 votes

5 Min
1 Hr 15 Min


  • 2 Tbsp
    kosher salt
  • 1 tsp
    black pepper
  • 1 bunch
    each fresh thyme, sage, and rosemary
  • 1
    whole chicken
  • 1/2 c
    each chicken stock and dry white wine

How to Make Dry Brined Roasted Chicken


  1. mix 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.
  2. Preheat 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.
  3. Roast 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.

Printable Recipe Card

About Dry Brined Roasted Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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