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    You are in: Home / Recipes / Brined Roast Chicken Recipe
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    Brined Roast Chicken

    Brined Roast Chicken. Photo by badboy_ian

    1/1 Photo of Brined Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    badboy_ian's Note:

    The juiciest chicken roast ever. I have taken this recipe from Chef at Home Michael Smith and added a touch of my own.

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    Units: US | Metric


    1. 1
      Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
    2. 2
      Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
    3. 3
      Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.

    Ratings & Reviews:


    Nutritional Facts for Brined Roast Chicken

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.2
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 3.8 g
    Cholesterol 53.4 mg
    Sodium 14252.7 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 1.6 g
    Sugars 27.9 g
    Protein 14.0 g

    The following items or measurements are not included:


    fresh thyme

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