Brined Roasted Chicken

Brined Roasted Chicken

I had never brined a chicken before…that is until a few weeks ago and now I am hooked!  I found the brine on the back of my Kosher Salt box.  ūüėÄ  I adapted this recipe from it.  

I just love the way it makes the chicken taste and it is oh so moist!  Very simple to do.  Add herbs, fruit, garlic…whatever you wish to the brine.  Enjoy! 

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Brined Roasted Chicken

Simple Brine

3/4 cup Sugar

3/4 cup Kosher Salt

4 cups Water

1 Chicken, cut in half, quarters or pieces

Sprinkle on Chicken

Lemon Juice

Garlic, coarse ground

Pepper

Make brine and put in gallon plastic zipper type freezer bag.  Swish around until dissolved. 

Add cutup chicken.

Place in refrigerator for 1-4 hours.  Turning every hour or half the time you are leaving it in there.

Preheat oven to 425 degrees.

Rinse chicken to remove brine.

Spray rack with oil.

Place rinsed chicken on rack that is in a pan skin side down. 

Sprinkle with lemon juice, pepper and garlic.

Flip and repeat on skin side.

Cook until brown, then cover loosely with foil.

Finish cooking.  

Internal temperature should be at least 165 degrees.

Mine cooked 45-50 at 425 degrees.  

Enjoy!  <3 and Hugs!