“Easy foolproof recipe for the best roast chicken to come out of your oven. Over night in the brine is best.”
25hrs 30mins

Ingredients Nutrition


  1. Prepare brine by dissolving salt and sugar in 2 liters of water. Wash chicken and submerge in brine and refrigerate over night.
  2. Preheat oven to 500 degrees.
  3. Remove bird from brine and rinse to get rid of excess salt. Pat dry with paper towel.
  4. Stuff cavity with slices of lemon, onion, sticks of rosemary, thyme and half of the garlic.
  5. Create paste with oil dried herbs, garlic powder and pepper. Rub on to skin of chicken and make sure to get into skin folds and under skin where possible.
  6. Place chicken in large enough roasting pan so chicken does not touch sides. Place rest of garlic cloves and a few sprigs of rosemary and thyme around the chicken.
  7. Roast at 500 degrees for 15 minutes then reduce heat to 425. Cook for a total of about 20 minutes per pound until thigh has reached 160 degrees. Baste every 20 minutes or so.
  8. Remove from oven and let rest for 15 minutes before carving.

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