My Best Roasted Chicken
September 11, 2022
"This roasted chicken is one of our favourites. The skin is nice and crispy with unctuous fat that keeps the chicken moist and tender and oh so delicious!! This does take time as the chicken will sit in the brine for 4 hours, so plan ahead and Enjoy!"
- Serving Size: 1 (658.2 g)
- Calories 493.9
- Total Fat - 9.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 1088.6 mg
- Sodium - 7392.4 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.6 g
- Sugars - 13.8 g
- Protein - 80.7 g
- Calcium - 72 mg
- Iron - 11.7 mg
- Vitamin C - 45.1 mg
- Thiamin - 0.1 mg
Mix together the water, salt and brown sugar and microwave for 4 to 5 minutes. Stir until salt and sugar is dissolved and allow to cool completely.
Once cooled. Place the chicken in a large re-sealable plastic bag and pour the brine over the chicken.
Seal the bag taking out as much air as possible and refrigerate for 4 hours.
Preheat oven to 350 degrees Fahrenheit.
Remove the chicken from the brine and pat dry with paper towels.
Place the chicken on a wire rack in a roasting pan and rub all over with the oil.
Squeeze half the lemon inside the cavity of the chicken and squeeze the other half over the outside of the chicken; place the squeezed lemons inside the cavity of the chicken.
Tie the legs together with butcher twine.
Season the chicken well with pepper and onion powder. Be generous with the seasoning.
Add water to the roasting pan, enough to cover bottom of pan. Check to make sure there is still water/juices in the bottom of the pan at about 1 hour cook time.
Place the roasting pan in the oven and cook uncovered for 1 and 1/2 hours to 2 hours or until a meat thermometer, inserted in the thickest part of the meat, reads 180 degrees Fahrenheit. The cook time will depend on your oven and the size of the chicken.
Remove the chicken from the oven, cover loosely with foil and allow to sit for 15 minutes.
Tips & Variations
No special items needed.