Dry Brined Chicken

This Dry Brined Chicken is the most tender, juicy, and flavorful whole roasted chicken you’ll ever try. Brined for 24 hours in a lemon-garlic salt rub, this easy chicken recipe will change your roast chicken game forever.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2

Brine Time 1

Total Time 1 2 10

Servings servings

Calories 509kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

In a small bowl, combine the kosher salt, black pepper, lemon zest, and grated garlic. Save the lemon and a few garlic cloves to stuff the chicken with before roasting.
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 pan with a rack, you can use a baking sheet with a wire rack on it or create "foil balls" to lift the chicken off 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 375°F. Take the chicken out of the fridge about 20 minutes before you're ready to roast to bring it closer to room temperature. Put a quartered lemon and a couple of crushed garlic cloves inside the chicken. To keep everything neat, tie the chicken's legs together with butcher’s 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 thickest part of the thigh reads 165°F. Remove the chicken from the oven and tent it with foil. Let it rest for 15-20 minutes before carving to allow the juices to settle in the meat.
Use a sharp knife or kitchen shears to carefully separate the chicken into serving pieces. Start by removing the legs, then the wings, and finally, slice the breast meat. Arrange the chicken pieces on a platter and serve with your favorite side dishes.

Notes

Don’t rinse off the salt. There is no need to rinse the salt brine off before roasting. The chicken will soak up the right amount of seasoning, and the rest stays on the skin to make it tasty and crispy.
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 refrigerate it up to 3 days before roasting.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.