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Roast Brined Chicken

Created by Sue on March 22, 2013

Step 1: Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
Step 2: Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
Step 3: Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
Step 4: Add the brine to the bag, making sure the chicken is covered completely.
Step 5: Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
Step 6: The next day, remove chicken from the brine and discard brine.
Step 7: Rinse chicken with water and pat dry with paper towels.
Step 8: Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
Step 9: Tuck additional garlic cloves under the skin of the chicken, if desired.
Step 10: Rub skin with unsalted butter and seaon with salt and pepper.
Step 11: Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.