Juicy Roast Chicken

brined roast chicken oblique view

I spend hundreds of hours researching and testing so that I can provide you with the best money saving tips. I am supported by our readers and may earn a commission if you buy through our Affiliate Links at no cost to you. Thank you so much for your support. Read More

For the ultimate in comfort food, try a brined roast chicken.  It comes out so moist and juicy your family will be begging for more.  Long gone are the dried out breast meat with the lack luster flavor.  This chicken is seasoned with fresh rosemary, sage, garlic, and thyme.  The aromas will fill your kitchen with a tantalizing scent of good old fashioned cooking.  Comfort food at it’s best.

Yum

Juicy Roast Chicken
 
Prep time
Cook time
Total time
 
A moist and juicy chicken with savory herbs.
Author:
Recipe type: Entree
Cuisine: Chicken
Serves: 6
Ingredients
  • One whole chicken, organic if possible
  • One small bunch of fresh herbs containing sage, rosemary, and thyme
  • Two or three cloves of garlic
  • ½ cup of salt in 2 quarts of water for brining
  • A few tablespoons of olive oil and a knob of butter
  • Fresh ground black pepper
Instructions
  1. First brine the chicken by placing the salt in the water, then stir until dissolved. Remove the chicken from the package, rinse - then place in the brining solution and make sure it's submerged. Set container in the fridge and brine for no more than 30 to 60 minutes. Preheat oven to 375°.
  2. Remove the chicken from the brining solution and pat dry. Place in a roasting pan. Add some freshly ground black pepper on top. Place the herb bunch inside the cavity along with two or three cloves of garlic. And some olive oil to the bottom and the pan and then add the knob of butter on top of the olive oil.
  3. Place chicken in the oven. Every 15 minutes or so baste the chicken with the olive oil and butter that is in the bottom of the pan.
  4. Cook until done. There should be no red or pink juices coming out of the cavity when you lift it up or when you pierce the thickest parts. You can check with a thermometer by inserting between the thigh and the breast. It's done when the internal temperature reaches 175°.
  5. Allow to rest for at least 15 minutes to redistribute the juices. Carve and serve.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: