Ready in 45 minutes
The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.
"Tried this a couple of weeks ago and it was the best! I had no idea you could cook chicken at 500 degrees! I added cardamom, clove, cinnamon sticks, coriander, and bay leaves to the brine & soaked it overnight. I didn't have time to let it dry, but it was still the juiciest, most flavorful roast chicken I've ever had. Trying this again tomorrow & will dry it this time--can't wait. "- cakiest
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Brining the chicken: In a food-grade plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. (The chicken must be completely submerged in the solution during the brining process. Place a heavy ceramic plate or bowl on top of the bird to prevent it from floating in the brine.) Cover and refrigerate for 1 to 3 hours, the longer the better. Pour off the brine and rinse the chicken well under cold running water, then dry it thoroughly with paper towels, inside and out. For extra-crispy skin, place the brined bird on a wire rack set over a rimmed baking sheet and return to the refrigerator to air-dry, uncovered, for at least another hour, or overnight, before roasting.
Roasting the chicken: To assure even cooking, remove chicken from refrigerator, and let stand at room temperature for 30 minutes. Place oven rack in center position and preheat the oven to 500 degrees F.
Rub the chicken with the butter and season inside and out with pepper. Place the parsley, bay leaf, marjoram, lemon, and shallot in the chicken''s cavity. Truss the chicken (use string or skewers). Place the chicken on a rack set inside a roasting pan. Roast the chicken until the skin just begins to brown, about 20 minutes, then reduce the temperature to 350 degrees F. Continue cooking the chicken until the thigh juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees F, about 20 to 30 minutes more. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving and serving.
Brining does have one adverse effect on chicken...it adds moisture to the skin as well as the flesh which can prevent the skin from browning or crisping when roasting. Air-drying solves this problem. Letting the brined chicken dry, uncovered, in the refrigerator allows surface moisture to evaporate, making the skin visibly more dry and taut and promotes crispness when cooked. Although this step is optional, it?s well worth the extra trouble. For the best results, air-dry the brined chicken overnight.
The roasting times stated in this recipe may appear low; but brined meat tends to cook faster than unbrined meat. Some people believe that the water added to meat through the brining process conducts more heat, resulting in a faster cooking time. More likely, the denatured meat proteins are partially "cooked" by the brining process, so the heat has less work to do and the meat cooks faster. So, if you're used to cooking an unbrined chicken for a certain length of time, start checking the internal temperature about 2/3 of the way into your normal cooking time. Just be sure to use an instant-read thermometer to accurately check for doneness.
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Deliverme88 4 months agoThis is the best chicken I have ever made, it just melted in my mouth. If I could give more stars I'd give a million! I didn't even let it dry, I rinsed it, patted it dry and stuck that sucker in the oven.. Delish ! If you are looking for a good chicken recipe, look no further!!!
Pattyirl329 4 months agoTried many of your recipes and they're all great! Love the chicken!
ellistucker 5 months agoOh my gosh! The chicken came out with perfectly crisped skin and juicy, flavorful meat. It’s probably one of the tastiest dinners to have ever come out of my oven.
DemonLlama1299 9 months agoHaven't done this recipe but I brine my Thanksgiving turkey. I add brown sugar and quartered lemon and orange to brine. Rub the turkey with butter, and orange quarters. Stuff with fresh herbs and shallots. I also bake breast side down high heat short time gets the juices in there. Also I brine turkey for 24 hours. Comes out delicious.
srityada 10 months agonice dish
Skeeter77 10 months agoThis is a gem of a recipe. The best darn roast chicken I have ever made! Will definitely make this again.
Heatherferg 10 months agoThe prep work was worth it to end up with a delicious moist chicken.
LadyBarrington 10 months agoThis was lovely! Easy to prepare will make again
Cheryllff 10 months agoJust roasted this. Followed instructions exactly. The chicken was oh-so-moist with perfect crisp skin!! Thx so much for the recipe. Will definitely do it again n again! P.s. used organic free range chicken, only 2lb. Roasted at high temp for 15 min, then medium heat for further 15 min.
fdeane08 10 months agoJust made it for the first time. Really tender chicken!!
ccalbi 11 month agoThis Roast Chicken has an amazing taste and moistness. It is now my permanent method of roasting chicken.
jaymejordan 11 month agoGreat recipe! Use the leftovers for chicken soup!
Trissa 1 year agoWonderful dish...perfect for entertaining. I prepared the chicken exactly as directed but also added some garlic and fresh rosemary to the cavity before roasting. The chicken was really crispy on the outside and so juicy and tender on the inside and the flavor was absolutely fabulous!
CherieBonine 1 year agoWow wow wow!!! So simple, so amazing! This chicken recipe blew me away! I won't roast a chicken any other way now.
cakiest 1 year agoTried this a couple of weeks ago and it was the best! I had no idea you could cook chicken at 500 degrees! I added cardamom, clove, cinnamon sticks, coriander, and bay leaves to the brine & soaked it overnight. I didn't have time to let it dry, but it was still the juiciest, most flavorful roast chicken I've ever had. Trying this again tomorrow & will dry it this time--can't wait.
Hansmarcuson 1 year agoSimple, easy, PERFECT
sgrishka 1 year agoAs for bristol46girl's poor recipe review and question, 'What is the ratio of salt to water?' That depends on the type of salt used...the brine portion of the recipe clearly states: 1 cup of Kosher salt to 4 qts. of water (1 qt. hot water plus 3 qts. cold water) and since 4 qts. equals 1 gal. the ratio for Kosher salt is 1 cup of salt per gallon of water -or- 1/2 cup of Plain/Table salt to 4 qts. of water (1 qt. hot water plus 3 qts. cold water) and since 4 qts. equals 1 gal. the ratio for Plain/Table salt is 1/2 cup of salt per gallon of water.
bristol46girl 1 year agoWhat is the ratio of salt to water?
nathanmena 1 year agoThis is an excellent recipe. Easy to make and a delicious outcome! I have made this several times now and it has always produced moist and tender chicken. I used the pan juices to make both Au Jus and gravy. They were equally wonderful slathered over the roast chicken.
jendtc 1 year agoSo so good, juiciest chicken I've ever made.