Roasted Chicken

Posted on Oct 6, 2013 in Cooking Techniques, Main Dishes | 0 comments

Roasted Chicken

Before we get roasting, let’s talk about brining.  Brining is probably one the best ways to make a piece of meat incredibly juicy, full of flavor and therefore delicious! Brining is very simple but takes quite a bit of time, so you just need to plan for it.  Brining is basically soaking a piece of meat in a salt water or sugar & salt water solution for period of time before cooking. Because meat contains salt water, when it is immersed in a higher concentrated amount of salt, it absorbs the brine solution and brine flavorings through the cell wall and into the cells, resulting in a much juicer piece of meat even as it cooks.

Brined Roast Chicken

Therefore, when I roast a chicken I like to brine it first, even if it’s just for a couple of hours. Brining the chicken prior to roasting chicken makes your meat juicer and packed full of flavor. And who doesn’t like their meat juicy…Because it tastes better OF COURSE! This roasted chicken recipe is a super simple very basic recipe adapted from Ina Garten…I love her…. because once you get the basics down of roasting a chicken you can pretty much add whatever aromatics and flavorings you want. The hardest thing with a roasted chicken is cooking the dark leg and thigh meat enough to lose its metallic flavor and keeping the white exposed breast meat juicy and moist and not dried out. Hence the need for basting and trussing.  Her tip on trussing is also super simple.  No need for fancy military knot tying skills! Perfect! She notes that all you need to do is keep the legs together to keep the cavity closed for even cooking and helping the breasts remain moist.  Easy! And that’s all I did….tie the legs together.

Brined Roast Chicken


The brine in this recipe is a simple brine of just salt & water.  Can’t get easier than that but you can really get creative with the brine as well.  Here are some super simple brines from Real Simple you can try in your next recipe.I also used a trick learned from Shirley Corriher, the queen of cooking wise to baste the roasted chicken in butter and dark corn syrup for an extra browning and caramelization.  But that is totally optional.

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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