Dry Brined Roast Chicken
Dry brined roast chicken is roast chicken taken up a notch! Deliciously crispy skin, juicy tender meat, and seasoned simply with salt and pepper, it is roast chicken perfection!
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3-4 lb. organic free-range chicken
- Sea salt ((3/4 tsp per lb. of chicken))
- Fresh ground pepper
- 1-2 bulbs garlic (cloves separated and unpeeled)
- 1 onion (sliced)
- 2 carrots (sliced)
- 1 tbs olive oil
Instructions
- 1
Thoroughly dry chicken inside and out, using paper towels.
- 2
Sprinkle salt and pepper evenly all over chicken and inside the cavity.
- 3
Place the chicken on a rack in a pan and place in the fridge overnight for 24 hours. Leave chicken uncovered, or cover lightly with plastic wrap, but do not seal.
- 4
Remove chicken from fridge about an hour before roasting to bring to room temperature.
- 5
Preheat oven 450 deg F (230 C).
- 6
In roasting pan, toss together sliced onions, carrots, and unpeeled garlic cloves with olive oil.
- 7
Place chicken, breast side up, on bed of vegetables.
- 8
Put chicken in the oven and reduce heat immediately to 400 deg F (200 C).
- 9
Roast for 1 hour 20 minutes. Check doneness of the chicken at 1 hour. Instant-read thermometer should register at 165 deg F (75C) when inserted into the thickest part of the thigh, but not touching the bone.
- 10
Remove chicken from oven and cover with foil. Let rest for 15-30 minutes before carving.
- 11
Serve with the roasted vegetables and use the juices and chicken drippings as gravy.