Whole Roast Chicken Dry-Brined

Whole Roast Chicken, Dry Lemon Brined 

Adapted from: SimplyRecipes

• 2.5 tsp Kosher salt
• 3/4 to 1 whole organic lemon
• Olive oil, divided: 1 tbsp for brining, + 1/2 tbsp for just before broiling
• 1.25 tsp freshly cracked pepper
• 1.25 tsp dried thyme

BRINING

1. Zest and quarter the lemon. 
2. In a small bowl, combine the zest, juice from 1/4 lemon, 1 tbsp olive oil, 2.5 tsp salt, pepper, and thyme together. Save the remaining lemon quarters (even the one you squeezed dry) to insert in to the cavity.
3. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
4. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
5. Truss the chicken: cut a piece of kitchen twine about 15 inches long. Tuck the wings under the bird as best you can. Center the twine under the back end of the chicken so equal lengths of twine are where you tucked the wings in. Lift up each side of the twine crossing it over the top of bird’s body, wrap it around the legs. Tie the legs together.
6. Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. The chicken will look a little desiccated after the 24-72 hour rest - it means your chicken will have crispy skin!

ROASTING

This is not ideal in a house with no vented hood. Better method is to use a slow cooker on Hi for 3-5 hours, then broil it for the final 4-6 minutes. See our Whole Chicken Slow Cooker recipe and follow Option B.

1. When ready to roast, move oven rack to the second lowest spot in the oven, then start the preheat at 375°F.
2. Transfer the baking sheet from the fridge to the counter. Rub the outside of the chicken with the remaining 1 tablespoon of olive oil, a 1/4 teaspoon of kosher salt, and a few cracks of fresh ground pepper.
3. Place the baking sheet into the oven and roast for 45 minutes, at which time check the chicken and baste it. Tip the pan as needed to get the juices. If you don’t have a baster, use a long-handled spoon to scoop up and pour the drippings over the chicken.
4. Roast another 15 minutes after basting it from Step 3. 
5. Increase oven to 425°F. Roast for 10 minutes, then baste again. Roast the final 10 to 20 minutes (or until the temperature in the thickest part of the breast reaches 160°F). Total roasting time of ~1hr 20min to 1hr 30min, or it has reached a deep, rich, golden color, the skin is crispy, and the chicken has finished cooking through.
6. Rest the chicken: Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160°F. Let it rest for 5-10 minutes. The temperature will continue to rise to reach 165°F.
7. If you don’t have a thermometer that’s ok. The chicken is cooked through when you slice into it and the juices run clear.