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The Best Dry-Brined Roast Chicken
The Best Dry-Brined Roast Chicken
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Prep Time:
5 minutes
Cook Time:
80 minutes
Total Time:
85 minutes
Easily achieve juicy, crispy roasted chickens with just 5 minutes of prep and fridge space.
Ingredients:
  • 1 5- to 6-pound chicken
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 3/4 teaspoons kosher salt
  • 1 1/4 teaspoons freshly cracked pepper
  • 1 1/4 teaspoons dried thyme
Instructions:
  • Line a rimmed baking sheet with foil and place a baking rack on top or use a roasting pan with a roasting rack.
  • Prepare the spice rub by zesting and quartering the lemon, then mixing the lemon zest, juice from a quarter of the lemon, 1 tablespoon olive oil, 2 1/2 teaspoons salt, pepper, and thyme in a small bowl. Save the lemon quarters to place in the cavity.
  • Prepare the chicken: Gently pat the chicken dry with a paper towel. Carefully slide your fingers under the skin to create pockets over the breast and legs. Rub 3/4 of the spice mixture under the skin, ensuring it gets onto the meat. Rub the remaining spice mixture inside the chicken cavity and place the lemon quarters inside.
  • Prepare the chicken: Cut a 15-inch piece of kitchen twine. Tuck the wings under the chicken, then place the twine under the back end with equal lengths on each side. Cross the twine over the bird's body, wrap it around the legs, and tie them together.
  • Allow the chicken to air dry in the refrigerator for 24 hours: Simply place the chicken, uncovered, in the refrigerator on a baking sheet. Alternatively, you can use a plate and transfer the chicken to the baking sheet before roasting.
  • To roast, position oven rack second lowest and preheat to 375°F.
  • Enhance flavors: Once the chicken has rested for 24-72 hours and looks slightly dry, transfer it from the fridge to the counter. Coat the chicken with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of kosher salt, and add a pinch of freshly ground pepper for extra crispiness.
  • Roast and baste the chicken: Place the baking sheet in the preheated 375°F oven for 1 hour. Increase the temperature to 425°F and roast for an additional 20 minutes or until the breast reaches 160°F. Baste the chicken at the 45-minute mark, using a baster or long-handled spoon to pour drippings over every 15 to 20 minutes until golden brown and crispy.
  • Rest the chicken after cooking until the thickest part of the breast reaches about 165°F, either by temperature or when juices run clear, for 5 minutes.

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