Whole Roast Chicken

• Produce

  • 2 Garlic cloves
  • 1/4 tsp Garlic powder
  • 1 Bundle Herbs - thyme, fresh
  • 1 Onion, small
  • 1/2 tsp Sage
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1 Kosher salt
  • 1/4 tsp Paprika
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 Water

• Other

  • 1 (3-5 pound whole chicken

Found on cookingbride.com

Description

Ingredients

• 1 (3-5 pound) whole chicken
• Kosher salt
• Cold water
• 1 small onion, peeled and quartered
• 2 garlic cloves, halved
• Bundle of fresh herbs - thyme, rosemary, sage - optional
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon rubbed sage
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon salt

Directions

• Remove giblets from the uncooked chicken. Rinse chicken inside and out with cold water.
• Place bird in a container large enough to allow you to completely cover it with water.
• Prepare the brine by dissolving 1 cup of kosher salt per one gallon of cold water.
• Immerse the chicken in the brine and allow it to soak for at least 2 hours and up to 8 hours.
• One hour before roasting, remove the chicken from the brine and rinse with cold water. Allow bird to air dry for at least 30 minutes.
• Preheat oven to 350 degrees.
• Stuff the cavity of the bird with the onion, garlic cloves, and herbs if using.
• Brush the outside of the bird with the olive oil.
• Combine thyme, sage, garlic powder, paprika, pepper, and kosher salt. Sprinkle the outside of the bird with the seasoning mixture.
• Roast chicken until skin is golden brown and the internal temperature reaches 165 degrees.
• Allow chicken to rest for 15-20 minutes before carving.