Best Brined Roast Chicken

Best Brined Roast ChickenRecipe
Photo: Iain Bagwell; Styling: Kevin Crafts
This one roasts at a lower temperature to keep the brine seasonings from scorching.


Serves 4 to 6


+ Add To Shopping List
1 chicken, 3* to 4 1/2 lbs., lumps of fat and tail removed, rinsed
About 1 tbsp. peanut or vegetable oil


Brine: 8 Hours
Cook: 2 Hours, 15 Minutes

1. Prepare brine. Put chicken breast-down in brine, weight with a small plate, cover, and chill at least 8 and up to 12 hours.

2. Drain chicken (discard brine) and pat completely dry inside and out. Rub chicken all over with oil, then set breast-up on a V-shaped rack in a 12- by 17-in. roasting pan; tuck wing tips under if you like. Let chicken stand at room temperature 30 minutes. Meanwhile, preheat oven to 400°.

3. Roast until an instant-read thermometer inserted horizontally through thickest part of breast reaches 160°, 45 to 55 minutes for a smaller bird or 1 to 1 1/4 hours for a larger one; after 30 minutes, if any areas start to get dark, tent them with foil. Transfer chicken to a warm platter and let stand in a warm place about 10 minutes.

4. Serve chicken with accompaniments.

*To find small (uncooked) chickens, try markets that roast rotisserie birds (which are small) on-site.

Make ahead: Up to 1 day, brine chicken as directed, then drain and chill.

Nutritional analysis per serving for Mexican Chicken: 411 Cal., 55% (224 cal.) from fat; 43g Protein; 25g Fat (6.8 g sat.); 1.9g Carbo (0.5g Fiber); Sodium n/a; 134mg Chol

Note: Nutritional analysis is per serving for Chinese Chicken.

Created date

January 2011

Nutritional Information

Calories 425
Caloriesfromfat 52 %
Protein 43 g
Fat 25 g
Satfat 6.8 g
Carbohydrate 5.4 g
Fiber 0.8 g
Sodium 0.0 mg
Cholesterol 134 mg