Brined Roasted Chicken

Posted on Oct 6, 2013 in | Comments Off on Brined Roasted Chicken

Brined Roasted Chicken

Brined Roasted Chicken


  • 1 3 to 5 Lb Young Chicken
  • 1 Thyme Bundle (tie with twine)
  • 1 Large Lemon
  • 1 Large Garlic Head
  • 1 Large Onion (Roughly chopped)
  • 8 Carrots Peeled
  • Salt & Pepper


  • 1 cup Kosher Salt
  • Pot of Water


  • 4 tablespoons Unsalted Butter Melted
  • 3 tablespoons Dark Corn Syrup


Step 1
Remove the giblets if not already removed, rub the young chicken inside and out with the 1 cup of salt. Place the chicken in a pot that is large enough to hold it and cover the entire chicken with water. Place in the refrigerator for 3 hours to brine.
Step 2
Remove the chicken from the brine and rinse for several minutes to get the salt water. Preheat the oven to 425 degrees. Pat the chicken dry with a paper towel.
Step 3
Cut the lemon in half and the head of the garlic in half crosswise so the bulbs are exposed and cut in half. Place the lemon, thyme bundle & garlic halves in the cavity of the chicken. Tie the chicken legs together. Place the chicken in a roasting pan and tuck the wings under the body of the chicken. (The thyme smells SO good roasting)
Step 4
In a small bowl, mix the dark corn syrup & melted butter. Brush the chicken lightly with the mixture, reserving enough to baste the chicken every 20 minutes during the roasting process. Salt & pepper and place the chicken in the oven.
Step 5
Place the chicken in the roasting pan and the onions & carrots in the bottom of the pan, basting every 20 minutes with the corn syrup butter mixture and chicken juices for about 1 1/2 hours or until the juices run clear when you cut between a thigh and a leg.
Step 6
Remove from the oven and let rest for 20 minutes before serving. Serve with the carrots and onions that have been cooking in the chicken juices. Delish!
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