Ingredients
Scale
- 3-4 lbs whole chicken
- 8 cups water
- 1/3 cup kosher salt
- 1/4 cup honey
- 3 dried bay leaves
- 5 cloves garlic, lightly smashed
- 1 tablespoon black peppercorns
- 10 sprigs fresh parsley
- 3 sprigs rosemary
- 7 sprigs thyme
- 2 lemons, sliced
- For roasting: 2 tablespoons unsalted butter, pinch of crushed pepper
Instructions
- In a large pot, dissolve kosher salt in water over low heat for 2 minutes.
- Add garlic, peppercorns, bay leaves, lemon slices, honey, and herbs. Bring to a boil for 1 minute, then remove from heat and cool completely.
- Place chicken in cooled brine, fully immersed. Cover and refrigerate 8-24 hours.
- After brining, remove chicken, rinse under tap water, and discard the brine.
- Pat chicken dry. Tie legs with string, rub with butter, and sprinkle crushed pepper.
- Place chicken on a rack over baking pan and refrigerate uncovered 15-20 minutes.
- Roast in preheated 400°F oven for 30 minutes. Flip chicken and continue roasting 30-40 minutes, rotating pan and brushing butter 3-5 times.
- Check internal temperature: thighs should reach 165°F. Rest covered with foil 15 minutes before carving.
Notes
- Do not place chicken in brine until completely cool to avoid bacteria.
- Rinse chicken after brining to prevent overly salty flavor.
- Discard brine after use to avoid contamination.
- Can substitute whole chicken with breasts, wings, or drumsticks.
- Use kosher salt for best results; reduce if using table salt.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Brining & Roasting
- Cuisine: American