Roasting a whole chicken is a super simple dinner that often provides leftovers for additional meals. Have you roasted chickens before only to have them turn out dry and not so tasty??
Well, no worries, this method is foolproof!! It all starts with a brine. Yes, a brine. But not your typical wet brine. I like to do a dry brine. It is so simple and ensures a moist, juicy chicken every time! Here’s how:
– Whole chicken, giblets removed (buy organic if you can, it’s really worth it!)
– 2 tablespoons kosher salt
– 2 tablespoons olive oil
– 1 lemon sliced into rounds
– 1 onion, quartered
– 2 stalks of fresh rosemary (eliminate this if you don’t have it)
– 1 tsp fresh ground black pepper
Place the chicken in a roasting pan and sprinkle the salt on the skin and rub into the entire chicken. Place the chicken uncovered in the pan into the refrigerator to sit for anywhere from 2 hours up to overnight. This is what’s referred to as dry brining. When you are ready to cook the chicken, preheat the oven to 400 degrees and let the chicken come to room temperature while the oven is heating. Sprinkle the black pepper and olive oil onto the skin and rub the skin of the entire chicken to evenly distribute.
Separate the skin over the breast and stuff one of the lemon rounds under the skin of each breast. Place the onion, remaining lemon, and rosemary into the cavity of the chicken. If the entire onion will not fit, just lay it in the pan beside the chicken.
Place the chicken onto one of its sides. Place 1/2 cup water (or chicken stock if you have it) in the bottom of the pan and place in the oven for 25 minutes. After 25 minutes are up, turn the chicken onto its other side and roast for an additional 25 minutes.
Next, turn the chicken onto its breast and roast for 10 minutes. Finally, rotate the chicken onto its back and roast for 10 minutes. Remove from the oven and cover allowing the chicken to rest for 15-30 minutes before cutting.
Serve with 2 simple sides such as corn on the cobb and a salad. Enjoy!!