Ready in 4 hours
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. "
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.
coolraul66 1y ago
Mr_D 1y agoI saw this recipe on here last week and as with all recipes from sgrishka , I looked forward all to trying it all week long. We bought our chicken on Saturday and it was considerably larger than the one in the recipe, so I increased the brining time to 5 hours. I then gave it a cold bath for several minutes and put it in the fridge to dry for almost 18 hours. We didn't change the browning time at all but did increase roasting time because of its size. The finished chicken was deliciously moist throughout and the skin was to die for! Thank you once again sgrishka. If anybody hasn't taken the time to do so, try a recipe from him called black-eyed pea stew. It is one of the most amazing dishes on earth!
vanzdeez 1y ago
faileta 1y ago
cooknas 1y agoExcellent recipe! The chicken was juicy and tender inside while the skin was crispy.
pabrich6 2y agoThis has become a house favorite. Perfect every time. I use the carcass and drippings to make equally wonderful broth. Thanks, Sgrishka!
Gbishop34 2y agoThis was delicious. Worth the extra prep time. I used rosemary, as I had it on hand. Super juicy. Thanks!
Deliverme88 2y 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 2y agoTried many of your recipes and they're all great! Love the chicken!
ellistucker 2y 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.