My Best Roasted Chicken Recipe

Ingredients

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4 to 5 pounds whole chicken
2 cups water
1/4 cup coarse salt
1/4 cup brown sugar

1 tablespoon avocado oil
Pepper to taste
Onion powder to taste
1 lemon

Nutritional

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

Step by Step Method

Step 1

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.

Step 2

Once cooled. Place the chicken in a large re-sealable plastic bag and pour the brine over the chicken.

Step 3

Seal the bag taking out as much air as possible and refrigerate for 4 hours.

Step 4

Preheat oven to 350 degrees Fahrenheit.

Step 5

Remove the chicken from the brine and pat dry with paper towels.

Step 6

Place the chicken on a wire rack in a roasting pan and rub all over with the oil.

Step 7

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.

Step 8

Tie the legs together with butcher twine.

Step 9

Season the chicken well with pepper and onion powder. Be generous with the seasoning.

Step 10

Add water to the roasting pan, enough to cover the bottom of the pan.

Step 11

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 cooking time will depend on your oven and the size of the chicken. Check to make sure there is still water/juices in the bottom of the pan at about 1 hour cook time.