• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • Recipe Index
  • Summer
  • Main Dishes
  • Side Dishes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Summer
    • Main Dishes
    • Side Dishes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Holidays

    Published: Jun 11, 2022 · Modified: May 30, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    Roasted Lemon-Garlic Dry Brined Chicken

    Jump to Recipe Print Recipe

    This Lemon-Garlic Dry Brined Chicken is brined for 24 hours in a flavorful salt rub, then roasted to tender, juicy perfection. With a little preparation and some space in your refrigerator, you’ll be impressing all of your dinner guests with this easy roasted chicken recipe.

    Sliced dry brined chicken on a dinner plate with gravy, mashed potatoes, and Brussels sprouts.

    If you’ve never dry brined a chicken before, you’re not alone. It’s a technique that isn’t often used by home cooks, but it absolutely should be.

    Dry brining only takes 10 minutes of preparation and results in the most succulent, juicy, and flavorful chicken imaginable. It really is so simple and easy.

    And while I recommend a 24-hour brine time in this recipe, you can actually let your chicken brine for up to 72 hours. This affords you some flexibility when it comes to planning dinners throughout the week.

    For this recipe, I roast the chicken low and slow at 350°F. Since the skin is air-dried in the refrigerator while brining, it still gets super crispy. But, roasting the chicken at a lower temperature helps the chicken breasts stay moist while the rest of the chicken cooks through.

    So, keep reading to learn how to dry brine a chicken and try this delicious lemon-garlic dry brined roast chicken recipe.

    Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

    Table of Contents -
    The Science of Dry Brining
    Why Dry Brine Whole Chicken?
    Why You'll Love This Recipe
    Ingredient Notes
    Step by Step Instructions
    Tips for Success
    Substitutions and Variations
    Substitutions
    Variations
    What to Serve With Dry Brined Chicken
    How to Use Leftover Dry Brined Chicken
    Storage and Reheating
    How to Store
    How to Reheat
    Make Ahead
    Frequently Asked Questions
    Let's Connect
    More Chicken Recipes
    📖 Recipe
    Dry Brined Chicken
    Equipment
    Ingredients
    Instructions
    Notes
    Nutrition

    The Science of Dry Brining

    Dry brining is the process of thoroughly salting meat with a flavored salt rub for several hours, up to several days, before cooking. 

    While dry brining is similar to wet brining, a technique in which you soak the meat in a salt solution, I prefer to dry brine my poultry for ease and convenience.

    Brining helps with two very important things: flavor and moisture.

    • Flavor: When you brine poultry, the salt on the meat's surface draws water out. Then, as the salt dissolves, both the water and the salt are drawn back into the meat. The result is a deeply flavorful, well-seasoned bird.
    • Moisture: As the salt is drawn into the meat, it also breaks down the protein in the muscle fibers. Doing so allows the muscle fibers to hold onto more water as they cook, leading to a tenderized, juicy chicken.

    The most basic dry brine recipe consists only of kosher salt. But, where's the fun in that?

    In general, you'll need about 1-2 tablespoons of kosher salt for every 5 pounds of poultry. Then, you can add any additional flavors you'd like (black pepper, garlic, fresh or dried herbs, citrus zest, etc.).

    Why Dry Brine Whole Chicken?

    • Juicy, moist, and flavorful meat
    • Extra-crispy skin
    • Prepared ahead/saves time on busy weeknights
    • No special equipment needed

    Why You'll Love This Recipe

    • Easy to Make- Whole roasted chicken shouldn’t be complicated. In this recipe, the lemon-garlic dry brine does all of the hard work so you don’t have to.
    • Flavorful- The lemon and garlic flavors penetrate all the way through the meat for the most flavorful and delicious chicken ever.
    • Juicy- No more worrying about dry chicken meat. Dry brining the chicken keeps it tender, moist, and juicy without any fuss.
    • Only 5 Ingredients- Just whole chicken, kosher salt, black pepper, lemon, and garlic.
    • Make Ahead Friendly- Brine the chicken up to 72 hours in advance for flexible and convenient dinner prep during the busy work week.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Whole Chicken- A chicken in the 4-5 pound range yields about 4-5 servings. You’ll want a fresh or thawed chicken that isn’t pre-seasoned.
    • Kosher Salt- Use kosher salt for dry brining. It’s easier to see the crystals and ensure that they’re spread evenly over the chicken.
    • Lemon Zest- Adds a bright, citrusy flavor to the dry brine. Lemon zest is packed with lemon oil, which means intense lemon flavor is infused into the chicken meat.
    • Garlic- Grate the garlic cloves so they mix well with the rest of the brine ingredients.
    • Black Pepper- For flavor and a bit of a kick. I recommend using freshly ground black pepper.
    The ingredients to make a lemon-garlic dry brined chicken. Each ingredient is labeled with text. They include kosher salt, whole chicken, garlic, lemon, and black pepper.

    Step by Step Instructions

    Here is how to make this simple dry brined chicken.

    Step 1: Mix the dry brine. Combine the kosher salt, lemon zest, grated garlic, and black pepper in a small mixing bowl. Set aside.

    The brine ingredients mixed together in a small glass bowl.

    Step 2: Prepare the chicken. Prepare the chicken by removing any giblets and neck pieces that may be located inside the cavity. Pat the chicken dry inside and out and place it onto a roasting rack. If you don’t have a roasting rack, use a wire rack on a rimmed baking sheet or aluminum foil balls placed inside the bottom of an oven-safe pan.

    A whole chicken in a roasting pan.

    Step 3: Dry brine the chicken. Rub the lemon-garlic salt mixture all over the chicken, including inside the cavity. Place the chicken, uncovered, in the refrigerator to brine for 24-72 hours. Leaving it uncovered helps the skin dry out so it crisps up beautifully in the oven.

    A raw whole chicken covered in lemon-garlic dry brine in a prepared oven-safe pan.

    Step 4. Prepare chicken for roasting. Preheat the oven to 350°F. Remove the chicken approximately 20 minutes before roasting. Stuff the cavity with a quartered lemon and crushed garlic cloves. Truss the chicken with kitchen twine.

    A dry brined chicken stuffed with aromatics and trussed before roasting.

    Step 5. Roast the chicken. Place the chicken in the preheated oven and roast for 1-½ to 2 hours or until a meat thermometer inserted into the thigh reads 165°F. Tent the chicken with foil and allow it to rest for 15-20 minutes before carving.

    A whole roasted chicken in a roasting pan.

    Tips for Success

    • Start with a fresh or thawed chicken. While you can brine frozen chicken, the brine will penetrate easier if the chicken is fresh or thawed.
    • Make sure your chicken isn't pre-seasoned. Pre-seasoned chicken will already have some salt added to it. So, brining a pre-seasoned chicken will result in an overly salty bird. Double-check the label to make sure your chicken doesn’t have any added salt.
    • Use kosher salt, not table salt. Kosher salt is easier to see, spreads more easily, and adheres to meat without clumping together. Because of the larger crystals, kosher salt results in a more gentle brine.
    • Don’t rinse off the salt. No need to rinse the salt off before roasting. The chicken meat will absorb the perfect amount of salt for seasoning and the rest is left on the surface to season the skin.
    • Use a meat thermometer. The only way to know for sure when your chicken is cooked to a perfect 165°F is to use a meat thermometer. A simple meat thermometer helps me achieve moist and juicy chicken every time.

    Substitutions and Variations

    Here are a few ways you can try customizing this dry brined chicken recipe to fit your diet and taste preferences.

    Substitutions

    • Whole Chicken- Opt for split chicken breast, chicken legs, or chicken thighs instead of a whole chicken. This brine is also delicious with turkey breast or even a whole turkey. I love making my Thanksgiving turkey this way.
    • Kosher Salt- If your only option is table salt, you’ll want to reduce the amount you use to one tablespoon.
    • Lemon Zest- Try using orange zest or lime zest.
    • Garlic- Use ½ teaspoon of garlic powder in place of the 2 cloves of grated garlic in the dry brine.
    • Black Pepper- Omit the black pepper or swap it for red pepper flakes if you want more heat.

    Variations

    • Gluten-Free- This dry brined roasted chicken is naturally gluten-free.
    • Herbed- Add some fresh or dry herbs to your brine mix for extra flavor. Rosemary, thyme, sage, and oregano are particularly delicious with this lemon-garlic rub.
    • Cranberry-Orange- Chopped fresh cranberries and orange zest make a delicious flavor combination for the holidays.
    • Chipotle- Swap the lemon zest for lime zest and rub a bit of chipotle sauce over the chicken just before roasting.
    • Olive Oil or Melted Butter- Drizzle a small amount of olive oil or melted butter onto the chicken before roasting for some additional flavor and extra crispy skin.

    What to Serve With Dry Brined Chicken

    When it comes to dinner, it doesn’t get more versatile than roasted chicken. Chicken pairs well with an endless variety of side dishes. Here are a few of my favorite recipes to serve with this dry brined chicken.

    • Garlic Mashed Red Skin Potatoes
    • Baked Potatoes
    • Herbed Sourdough Stuffing
    • Stovetop Mac and Cheese
    • Ancient Grain Salad
    • Sautéed Butternut Squash
    • Parmesan Potatoes and Broccoli
    • Roasted Carrots and Asparagus
    • Crispy Maple Balsamic Brussels Sprouts
    • Oven-Roasted Green Beans and Carrots
    • Kale Crunch Salad or Spinach Caprese Salad
    • Stuffed Portobello Mushrooms
    • Cranberry Sauce with Orange Juice
    Slices of dry brined roasted chicken on a dinner plate with mashed potatoes and Brussels sprouts.

    How to Use Leftover Dry Brined Chicken

    Roasted chicken is a versatile protein to have on hand. In fact, I recommend making two dry brined chickens if you have space in your refrigerator. Then, you can make all kinds of delicious meals to eat throughout the week.

    Here are a few ideas for how to use leftover roasted chicken:

    • Chicken Noodle Soup (Bonus: Use the leftover chicken bones to make the broth)
    • Dutch Oven Chicken Pot Pie
    • Creamy Chicken and Broccoli Lasagna
    • Buffalo Chicken Dip
    • Chicken Salad (for sandwiches, wraps, and leafy green salads)
    • Quesadillas, Tacos, Burritos, Nachos, or Enchiladas
    • Soup
    • Pizza
    • Pulled Chicken Sandwiches

    Storage and Reheating

    How to Store

    • Refrigerator- Cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days. I recommend separating the chicken meat from the bones prior to storing it.
    • Freezer- Freeze leftover chicken in a freezer-safe plastic bag or container for up to 4 months. For best results, thaw overnight in the refrigerator before reheating.

    Quick Tip: Don’t toss those bones! Use the chicken bones to make chicken stock. If you don’t have time to make it immediately, store the bones in the freezer for a rainy day.

    How to Reheat

    • Oven- Preheat the oven to 350°F. Spread the leftover chicken out evenly in a casserole dish or on a rimmed baking sheet. Drizzle with a small amount of water and cover with aluminum foil. Reheat in the oven for 5-10 minutes or until fully warmed through.
    • Stovetop- Heat a small amount of water in a skillet or saucepan over medium-low heat. Once simmering, add the chicken meat and simmer until hot. This method also works well with frozen chicken.
    • Microwave- Place leftover chicken in a microwave-safe bowl and sprinkle a tablespoon of water over it. Cover with a lid or paper towel and microwave on HIGH for 30 seconds. Continue heating in 15-second intervals until the chicken is  hot.

    Make Ahead

    One of my favorite things about this dry brine chicken recipe is that it’s so flexible. The raw chicken can be left in the refrigerator to brine for up to 72 hours, which means it’s perfect for making ahead.

    Alternatively, roast the chicken and store it in the refrigerator for up to 2 days before serving. Then, reheat the whole chicken in a 350°F oven for approximately 25-30 minutes. Add a small amount of liquid to the roasting pan and cover the chicken with aluminum foil so it doesn’t dry out.

    A whole roasted dry brined chicken on a large white platter.

    Frequently Asked Questions

    Is a dry brine better than a wet brine?

    While there are various opinions on this topic, I do believe that dry brining is better for a few reasons. First, dry brining results in better surface browning because the skin does not become waterlogged in a salt solution. Second, the meat itself is more flavorful after being dry brined since it is not bloated with excess water. Finally, dry brining is more convenient because it takes up less space in the refrigerator.

    Can I dry brine a chicken for less than 24 hours?

    Yes, you can dry brine a chicken for as little as one hour prior to roasting. However, the longer you can let the chicken brine, the better the flavor and moisture retention will be. A chicken can brine for up to 72 hours prior to cooking.

    Do you rinse chicken after dry brining it?

    No, there is no need to rinse the dry brine off of your chicken. Doing so will moisten the surface of the chicken, leading to less crispy skin. The process of diffusion evenly distributes the salt throughout the meat so we don’t have to worry about it tasting too salty.

    Does dry brine need sugar?

    While not essential, adding sugar to your dry brine mixture will enhance the flavor and browning of the chicken. Try adding ½ tablespoon of granulated sugar or brown sugar to this dry brine recipe to see how you like it.

    Do you use oil when dry brining?

    Oil can certainly be used in a dry brine. However, I find my chicken comes out perfectly moist and juicy even without any added oil.

    Let's Connect

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Chicken Recipes

    • Classic Chicken Noodle Soup
    • Dutch Oven Chicken Pot Pie
    • Braised Chicken Breast with Vegetables
    • Creamy Chicken and Broccoli Lasagna

    📖 Recipe

    Slices of dry brined roasted chicken on a dinner plate with sides.
    Print Pin

    Dry Brined Chicken

    This Lemon-Garlic Dry Brined Chicken is brined for 24 hours in a flavorful salt rub, then roasted to tender, juicy perfection. With a little preparation and some space in your refrigerator, you’ll be impressing all of your dinner guests with this easy roasted chicken recipe.
    Course Main Course
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour 30 minutes minutes
    Brine Time 1 day day
    Total Time 1 day day 1 hour hour 40 minutes minutes
    Servings 6 servings
    Calories 509kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Roaster with rack
    • Kitchen twine

    Ingredients

    For the Lemon-Garlic Dry Brine

    • 2 tablespoons kosher salt
    • ½ tablespoon black pepper freshly cracked
    • Zest from 1 lemon
    • 2 cloves garlic grated

    For the Roasted Chicken

    • 1 4 to 5 pound whole chicken
    • 1 whole lemon quartered
    • 4 cloves garlic crushed

    Instructions

    • Combine the kosher salt, lemon zest, grated garlic, and black pepper in a small mixing bowl. Set aside.
      2 tablespoons kosher salt, ½ tablespoon black pepper, Zest from 1 lemon, 2 cloves garlic
    • Prepare the chicken by removing any giblets and neck pieces that may be located inside the cavity. Pat the chicken dry inside and out and place it onto a roasting rack. If you don’t have a roasting rack, use a wire rack on a rimmed baking sheet or aluminum foil balls placed inside the bottom of an oven-safe pan.
      1 4 to 5 pound whole chicken
    • Rub the lemon-garlic salt mixture all over the chicken, including inside the cavity. Place the chicken, uncovered, in the refrigerator to brine for 24-72 hours. Leaving it uncovered helps the skin dry out so it crisps up beautifully in the oven.
    • Preheat the oven to 350°F. Remove the chicken approximately 20 minutes before roasting. Stuff the cavity with a quartered lemon and crushed garlic cloves. Truss the chicken with kitchen twine.
      1 whole lemon, 4 cloves garlic
    • Place the chicken in the preheated oven and roast for 1-½ to 2 hours or until a meat thermometer inserted into the thigh reads 165°F. Tent the chicken with foil and allow it to rest for 15-20 minutes before carving.

    Notes

    • Quick Tip: Use a meat thermometer to ensure your chicken is cooked to a perfect 165°F.
    • Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
    • Make Ahead: Brine the chicken and leave it raw in the refrigerator for up to 3 days.

    Nutrition

    Serving: 1serving (includes skin) | Calories: 509kcal | Carbohydrates: 1g | Protein: 54.5g | Fat: 30.5g | Saturated Fat: 8.5g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 12.2g | Cholesterol: 172mg | Sodium: 486mg | Potassium: 492mg | Vitamin A: 192IU | Vitamin C: 1.6mg | Calcium: 33mg | Iron: 2.9mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Holiday Recipes

    • Roasted carrots and asparagus on a small white plate.
      Roasted Carrots and Asparagus (Easy 30-Minute Recipe)
    • A cast iron skillet filled with sweet potato corned beef hash.
      Sweet Potato Corned Beef Hash With Vegetables
    • A loaf of sourdough Irish soda bread on a sheet of parchment paper.
      Easy Sourdough Irish Soda Bread
    • Dutch oven corned beef and cabbage on a white dinner plate.
      Best Dutch Oven Corned Beef and Cabbage

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where you'll find scratch-made, comfort food recipes that will inspire you to get creative in the kitchen.

    More about me

    Follow @everydayhomemadebyashley on Instagram

    Trending Recipes

    • Two stuffed peppers without tomato sauce on a small white plate.
      Italian-Style Stuffed Peppers (Without Tomato Sauce)
    • Turkey smash burgers on a plate topped with BBQ sauce, tomato, lettuce, and red onion.
      Easy Homemade Turkey Smash Burgers (Egg-Free)
    • A pile of air fryer broccoli bites on a small white plate. There is some ketchup to the left of the broccoli bites on the plate.
      Cheesy Air Fryer Broccoli Bites
    • A slice of dutch oven chicken pot pie on a white plate. There is a fork in the slice of chicken pot pie as if someone is about to take a bite. The pie is garnished with fresh chopped parsley.
      Dutch Oven Chicken Pot Pie (Single Crust)

    What's In Season?

    • A bowl of creamy broccoli asparagus soup drizzled with cream.
      Creamy Broccoli Asparagus Soup (10 Ingredients!)
    • Slices of dry brined roasted chicken on a dinner plate with sides.
      Roasted Lemon-Garlic Dry Brined Chicken
    • Roasted carrots and asparagus on a small white plate.
      Roasted Carrots and Asparagus (Easy 30-Minute Recipe)
    • A bowl filled with lemon dill hummus topped with extra virgin olive oil and fresh dill. The bowl is surrounded by carrots, celery, and wheat crackers.
      Easy Homemade Lemon Dill Hummus (Vegan, Gluten-Free)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me
    • Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Everyday Homemade

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • Email
    • Print