Roast Brined Chicken

READY IN: 26hrs




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