The Best Dry-Brined Roast Chicken

  • Ready in 1h 25m

  • Serves 4

  • 657 calories

  • 3.12g carbs

The Best Dry-Brined Roast Chicken is a gluten free, dairy free, paleolithic, and primal main course. One serving contains 657 calories, 51g of protein, and 48g of fat. This recipe serves 4 and costs $2.09 per serving. Head to the store and pick up freshly cracked pepper, thyme, olive oil, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It is brought to you by Simply Recipes.

6 ingredients

  1. 5 lb chicken
  2. 1 lemon
  3. 2 tbsps olive oil
  4. 3 tsps kosher salt
  5. 1 tsps pepper
  6. 1 tsps dried thyme

Instructions

  1. Prepare the pan: Line a rimmed baking sheet with foil and set a baking rack on top or use a roasting pan with a roasting rack.
  2. Make the spice rub: Zest and quarter the lemon.
  3. Combine the lemon zest, juice from 1/4 of the lemon, 1 tablespoon olive oil, 2 1/2 teaspoons salt, pepper and thyme together in a small bowl.
  4. Save the lemon quarters (even the one you squeezed dry) to insert into the cavity.
  5. Season the chicken: Pat the outside of the chicken dry with a paper towel. 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.
  6. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining spice mixture inside the cavity of the bird. Insert the lemon quarters in the cavity.
  7. Truss the chicken: To 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.
  8. 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.
The Best Dry-Brined Roast Chicken

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