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


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  • 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


  1. The 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.
  2. Cover and let it sit in the refridgerator over night.
    Rinse with cold water before baking. (optional)
  3. Ready to Bake:
    Preheat oven to 450 f.
    Stuff the onion into the cavity of the chicken. Tie legs together and fold under the wings.
  4. Place 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 .
  5. Cover 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

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