How to get the most succulent and juicy roast chicken each and every time. Hands down, the best roasted chicken you’ll ever eat! #chicken ##easymeals #familydinners #poultry #roast
- 100g (about 1/2 cup) salt
- 100g (about 1/2 cup) sugar
- a small handful of fresh thyme (about 10g)
- a small handful of fresh rosemary (about 10g)
- a head of garlic (with cloves smashed)
- 1 lemon (juiced and zested)
- 1 tbsp black peppercorns
- 3 Liters (12.5 cups) of water
1 whole chicken (preferably organic)
2-3 tbsp of melted butter
- 2 tbsp of fresh lemon juice
- the juice leftover from the roasting pan
- 2 egg yolks
- Combine salt, sugar, thyme, rosemary, garlic, lemon zest, lemon juice, pepper and 1 liter of water in a large pot.
- Bring to a boil and let boil for 5-10 minutes in order to infuse all the ingredients into the brine.
- Take off heat and let cool.
- Once cool, add 2 liters of water and mix together. The brine should taste like salty soup (salty but edible). If you think it is too salty, add a little water to dilute. Add the whole chicken and brine overnight or up to 2 days. The longer it sits, the saltier it’ll become so don’t let it sit for too long.
- Brine the chicken in a large pot overnight.
- An hour or so before roasting, remove chicken and remove any debris sticking to the bird. Let warm to room temperature.
- Place in a large baking tray and brush with butter.
- Cook in the oven at 220C/450F for 90 minutes or until internal temperature has reached 165F/75C, making sure to baste as you go. (If you are cooking upside down and flipping it, see above instructions)
- When finished roasting, remove chicken carefully to a serving plate and let rest for 15 minutes. You can cover it in foil in order to avoid letting it lose too much heat.
- For the sauce, strain the roasting juices with a sieve (or skip this step I’d you are like me and don’t mind a more ‘textured’ gravy)
- Add to a medium saucepan and heat over medium heat. Mixture should be hot but not bubbling. Remove from heat and let rest for a minute or two.
- Whisk together 2 egg yolks with 2 tbsp of fresh lemon. Slowly add roasting juices to egg yolk/lemon juice mixture a little at a time, whisking as you go so as not to curdle. If sauce is a little thin, slowly heat on low flame and whisk until it becomes a thicker gravy.
- Category: Chicken
- Method: Roasting
- Cuisine: Western
Keywords: Roast, Chicken, poultry, easy meals, thyme, rosemary, lemon