Roast Chicken

Kathy Williams


This is the most moist and flavorfull chicken. I baked this on Sunday and have a varitey of meals with it for the week.

☆☆☆☆☆ 0 votes
24 Hr
1 Hr 30 Min



1 gal
water, divided
3/4 c
coarse kosher salt, reduce a 1/4 cup if using regular salt
2/3 c
3/4 c
kikkoman, ponzu citris seasoned & dressing soy sauce
1/4 c
olive oil


5-6 lb
whole chicken rinsed and insides removed
1 medium
onion quarted
1/2 tsp
smoked chipotley powder
1 tsp
onion powder
1 tsp
garlic powder
1/8 tsp
cayenne pepper ( optional)
1-2 Tbsp
olive oil
salt and pepper

How to Make Roast Chicken


  • 1The night before: In a large pot fill half with warm water, add kosher salt and sugar. Stir to disolve.
    place chicken in the pot and fill with cold water until chicken is covered. Add the Ponzu citrus sauce and olive oil. Stir to combine.
  • 2Cover and let it sit in the refridgerator over night.
    Rinse with cold water before baking. (optional)
  • 3Ready to Bake:
    Preheat oven to 450 f.
    Stuff the onion into the cavity of the chicken. Tie legs together and fold under the wings.
  • 4Place chicken in a foil lined baking pan.
    Combine the herbs, except salt and pepper, in a small dish. Add enough olive oil to form a paste (not thick). Brush the oil mixture onto the chicken.
    sprinkle with Salt and Pepper .
  • 5Cover with a sheet of foil and bake for 20 minutes.
    Remove foil and reduce heat to 400 degrees; bake for 20 more minutes basting chicken every five minutes.
    Reduce heat to 350 dergees and continue baking until chicken is done.

Printable Recipe Card

About Roast Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #brine, #chicken