Ingredients
For the brine:
1 pastured whole chicken, giblets removed and rinsed under cool water
Container large enough to submerge the chicken under water
½-1 cup sea salt or pink salt
big bunch of fresh herbs – parsley, rosemary, thyme, black peppercorns
1 whole onion, cut into pieces
To prepare the chicken to cook:
2 whole lemons, sliced
¼- 1/3 cup butter, softened* (or olive oil if dairy-free)
2 cloves garlic, fresh minced
Fresh thyme, about 3 Tbls minced
1 tsp onion powder
2 tsp salt
Paprika, optional
Fresh ground pepper
Instructions
Prepare the brine by combining all the ingredients in a container large enough to fit a whole chicken.
Place the chicken by rinsing under cool water and placing into the brine.
Refrigerate, covered, overnight.
When ready to roast, remove the chicken from the brine and pat dry with paper towels.
Preheat oven to 400˚.
Combine the butter, herbs and spices.
Liberally coat the chicken under the breast skin and all over the outside with the flavored butter.
Place lemon slices under the breast skin, if desired, or lay on top of the breasts.
Place on a baking sheet or in a roasting pan and roast for 30 minutes. Reduce heat to 350˚ and (remove lemon slices from on top of breasts so that they can brown) roast until thermometer reads 160˚.
Remove from oven and loosely cover with a foil tent. Rest chicken for at least 10 minutes to let juices settle.
Serve immediately.
- Prep Time: 30 mins
- Cook Time: 1 hour+
- Category: Dinner
- Method: roasted