Dry Brined Roasted Chicken

Dry Brined Roasted Chicken

by Ava Holmes 2 years ago
4.7 (10)
2 hours
161.3 kcal
0.3 g carbs
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Description

After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!

Ingredients
  • 1 whole chicken
  • 2 tablespoons salt, or as needed
  • 2 teaspoons grated orange zest
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
Directions
  1. 1. Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
  2. 2. Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
  3. 3. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
  4. 4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutrition Facts
serving: 1 chicken
calories: 161.3 kcal
carbohydrates: 0.3 g
protein: 24 g
saturated fat: 1.7 g
cholesterol: 71.8 mg
sodium: 1816.1 mg
fiber: 0.2 g