Brined Oven Roast Chicken

Step 1: Make a Brine out of the water, salt and sugar-place the whole chicken in the brine and let this sit, in the refrigerator, for 1 hour or more ( up to 24 hours is ok).

Step 2: Sit a V-Rack into a roasting pan and spray with non-stick spray-set aside.

Step 3: Preheat the oven to 400 F.

Step 4: After the chicken is brined, remove it and pat completely dry with paper towels.

Step 5: Cut the butter into small pieces- tunnel under the breast skin and push the butter inside.

Step 6: Rub the oil all over the skin then sprinkle the chicken lightly with the seasoning( on all sides). Place the lemon halves into the cavity.

Step 7: Place the chicken on its side, wing side up , onto the roasting rack-place into the oven and roast for 15 minutes. Remove the roaster from the oven and using 2 wads of paper towels, slip the bird over so that the other wing is facing up- put the chicken back into the oven and roast for another 15 minutes.

Step 8: Remove the roaster from the oven again, and using paper towel wads, turn the chicken so that the breast is up. Put the bird back into the oven and let roast for another 30-45 minutes, or more- until the leg moves easily ( about 180 or more degrees when a thermometer is placed deep into the thigh meat).

Step 9: Remove the chicken from the oven and let rest at least 30 minutes before carving.