Try this dry brined, spatchcocked chicken for the most incredible, juiciest chicken you will ever have. Not a dry slice around.
DRY-BRINED CRISPY ROASTED CHICKEN
Servings
4 Servings
Ingredients
- 1 3- pound whole chicken
- 3 tablespoons kosher salt
- 1 1/2 tablespoons baking powder
- 5-6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon fresh cracked black tttttpepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- 1-3 DAYS BEFORE ROASTING THE CHICKEN:
- Wash the whole chicken and dry it completely.
- Spatchcock (aka butterfly) the chicken (see step-by-step guide here).
- Place the spatchocked chicken in a 9×13-inch pan and stuff the fresh thyme underneath the skin.
- Combine the kosher salt and baking powder, then sprinkle all over the skin of the chicken. Don’t put any salt underneath the skin.
- Cover the chicken with cheese cloth, then loosely cover it with plastic wrap or foil. Place the chicken in the refrigerator for at least 24 hours and up to 3 days.
- TIME TO ROAST THE CHICKEN:
- Preheat the oven to 400 degrees F.
- Remove the chicken from the fridge and wash off all of the salt and baking powder from the skin with cold water. Dry the chicken completely and place it in a roasting pan. Let the chicken come to room temperature on the counter for 30 minutes.
- Drizzle the chicken with olive oil and rub it all over the skin. Sprinkle the chicken with the fresh cracked black pepper, paprika, and garlic powder.
- Cook the chicken, uncovered, for 1 hour, until the chicken is cooked through in the center (165°F to 170°F range) and the skin is crispy.
- Remove the chicken from the oven and let it sit on the counter, tented loosely with foil, for 10-15 minutes before serving, for the juices to redistribute.
- This chicken freezes and reheats nicely, so you can make it ahead of time and freeze for up to 3 months.
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