Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Brined Chicken Recipe
    Lost? Site Map

    Roast Brined Chicken

    Roast Brined Chicken. Photo by Sue Lau

    1/3 Photos of Roast Brined Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    24 hrs

    2 hrs

    Sue Lau's Note:

    Makes a moist chicken with a simple mild herb flavor.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the Brine


    1. 1
      Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
    2. 2
      Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
    3. 3
      Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
    4. 4
      Add the brine to the bag, making sure the chicken is covered completely.
    5. 5
      Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
    6. 6
      The next day, remove chicken from the brine and discard brine.
    7. 7
      Rinse chicken with water and pat dry with paper towels.
    8. 8
      Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
    9. 9
      Tuck additional garlic cloves under the skin of the chicken, if desired.
    10. 10
      Rub skin with unsalted butter and seaon with salt and pepper.
    11. 11
      Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.

    Ratings & Reviews:

    • on December 04, 2013


      Have made this at least 3 times now. Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2009


      The meat was tender, juicy, and flavorful but VERY SALTY!!! I tried to be really conscious to rinse it very well, but maybe still didn't rinse for long enough... Tasty, but not for those with high blood pressure!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2009


      This was incredible. I used dried thyme and not as much garlic only cause I ran out . The meat was so tender and juicy. Made for PRMR

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Roast Brined Chicken

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 593.4
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 9.9 g
    Cholesterol 160.4 mg
    Sodium 14312.1 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 1.0 g
    Sugars 27.0 g
    Protein 38.2 g

    The following items or measurements are not included:

    fresh thyme

    Ideas from


    Over 475,000 Recipes Network of Sites