Dry Brined Roasted Chicken recipe
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Ingredients
- 1 whole chicken 2 tablespoons salt, or as needed 2 teaspoons grated orange zest 1 teaspoon dried rosemary 1 teaspoon dried thyme
Nutrition Info
- 161.3 caloriescarbohydrate: 0.3 gcholesterol: 71.8 mgfat: 6.4 gfiber: 0.2 gprotein: 24 gsaturatedFat: 1.7 gservingSize: -sodium: 1816.1 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Dry Brined Roasted Chicken
Directions
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Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
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.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
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.