Ingredients Jump to Instructions ↓

  1. 1 whole chicken

  2. 4 to 5 pounds for 4 servings 1 cup Table Salt or 2 cups Kosher salt for each gallon of water rub

  3. 1 teaspoon grated lemon zest

  4. 2 to 3 medium garlic cloves, minced

  5. 2 teaspoons minced fresh rosemary or thyme (or 3/4 teaspoon dried, crumbled)

  6. 1/4 teaspoon crushed pepper flakes

  7. 1/2 teaspoon salt (include this only if you have not brined chicken)

Instructions Jump to Ingredients ↑

  1. Brine chicken: bring enough water to completely cover chicken to boil. (but don’t put the chicken it it yet!) Add salt, sugar, and any spices you like (I often throw in bay leaves and peppercorns). Stir, and turn off heat. Allow to cool. Put chicken in the brine, and refrigerate for at least 4 hours. The longer you brine, the stronger the flavor. I usually brine at least 6 hours and preferably the night before. Rinse and pat dry.

  2. Preheat oven - I put my gas oven on full blast - probably 450 degrees would do in a regular oven.

  3. Mix together the spice rub ingredients. Carefully separate the skin from the flesh without ripping it at all, and pat the spice mix under the skin on the meat.

  4. Cook in a very hot oven for an hour or so - or until chicken registers 180 on an instant read thermometer. You do not have to baste it at all.


Send feedback