Crispy Roast Chicken
- Ready In:
- 25hrs 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 whole roasting chicken
- 1⁄2 cup table salt
- 1⁄2 cup white sugar
- 1 lemon
- 1 onion
- 1⁄2 head garlic
- fresh rosemary
- fresh thyme
- 1⁄2 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- fresh cracked pepper
directions
- Prepare brine by dissolving salt and sugar in 2 liters of water. Wash chicken and submerge in brine and refrigerate over night.
- Preheat oven to 500 degrees.
- Remove bird from brine and rinse to get rid of excess salt. Pat dry with paper towel.
- Stuff cavity with slices of lemon, onion, sticks of rosemary, thyme and half of the garlic.
- Create paste with oil dried herbs, garlic powder and pepper. Rub on to skin of chicken and make sure to get into skin folds and under skin where possible.
- Place chicken in large enough roasting pan so chicken does not touch sides. Place rest of garlic cloves and a few sprigs of rosemary and thyme around the chicken.
- Roast at 500 degrees for 15 minutes then reduce heat to 425. Cook for a total of about 20 minutes per pound until thigh has reached 160 degrees. Baste every 20 minutes or so.
- Remove from oven and let rest for 15 minutes before carving.
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RECIPE SUBMITTED BY
Stir Fry Superfly
Canada