Perfectly Brined Roasted Chicken with Herb and Lemon Recipe
Introduction
Discover the magic of brining with this simple chicken brine recipe that guarantees juicy, flavorful results every time. Infused with fresh herbs, garlic, and a hint of honey, this brine enhances the natural taste of your chicken and keeps it perfectly moist during roasting.
Ingredients
- 2 litres / 2 quarts cold tap water
- 1/3 cup kosher or cooking salt (NOT table salt)
- 2 lemons, quartered
- 10 sprigs fresh parsley
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 bay leaves, fresh (or 3 dried)
- 1/4 cup honey
- 6 garlic cloves, smashed
- 1 tbsp black peppercorns
- 1.5 – 2 kg / 3-4 lb whole chicken
- 3 tbsp / 40g butter, melted
- Salt and pepper to season
Instructions
- Step 1: Pour about one third of the water into a large pot suitable for the brine and chicken. Add the salt, lemons, parsley, thyme, rosemary, bay leaves, honey, garlic, and black peppercorns. Bring to a boil for 1 minute, stirring to dissolve the salt.
- Step 2: Remove the pot from heat and add the remaining water. Allow the brine to cool completely — about 30 minutes at room temperature, then refrigerate for 1½ hours. Do not add the chicken before the brine is fully cooled.
- Step 3: Flip the chicken upside down so that the legs and breast are on the underside. Submerge it in the cooled brine, cover, and refrigerate for 12 to 24 hours. If the underside doesn’t stay under water, it’s okay as long as the breast is submerged.
- Step 4: When ready to roast, remove the chicken from the brine and pat dry to remove excess moisture.
- Step 5: Tie the legs with string if desired and tuck the wings under. Brush or drizzle most of the melted butter evenly over the chicken, including the underside. The butter will firm up on contact.
- Step 6: Sprinkle with black pepper and the tiniest pinch of salt. Place the chicken on a rack in a heavy-based roasting tray and let it rest for 20 minutes.
- Step 7: Preheat a fan-forced oven to 220°C (430°F). Then reduce the temperature to 180°C (350°F) and roast the chicken for 50 minutes to 1 hour, or until the internal temperature at the joint between leg and thigh reaches 75°C (165°F) or the juices run clear.
- Step 8: Check the chicken at 45 minutes. Rotate the pan if it’s browning unevenly, and brush the top with the remaining melted butter.
- Step 9: Remove the chicken from the roasting tray, loosely cover with foil, and rest for 10 to 15 minutes before carving.
- Step 10: Serve with a tiny drizzle of the pan juices — they can be salty, so go easy. Optionally, make a gravy from the pan drippings while the chicken rests.
Tips & Variations
- Use kosher or cooking salt instead of table salt to avoid over-salting and ensure the brine dissolves properly.
- Herbs like sage or oregano can be added for extra aromatic flavor variations.
- For a sweeter brine, increase honey slightly or add a splash of apple cider vinegar for a tangy twist.
- Ensure the chicken is fully submerged or weighted down in the brine for even seasoning.
Storage
Store the cooked chicken covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain juiciness. The brine itself can be discarded after use and should not be reused.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I brine chicken overnight?
Yes, brining for 12 to 24 hours is ideal to maximize flavor and moisture without making the meat too salty or mushy.
Is it safe to put hot brine on chicken?
No, always cool the brine completely before adding the chicken to prevent bacterial growth and ensure food safety.
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Perfectly Brined Roasted Chicken with Herb and Lemon Recipe
- Total Time: 12 hours 70 minutes to 25 hours (including brining and resting)
- Yield: Serves 4 to 6 1x
Description
This recipe guides you through the process of brining a whole chicken to ensure a juicy, flavorful roast. The chicken is soaked in a herb-infused saltwater brine for 12 to 24 hours, then roasted to perfection with a butter baste that crisps the skin and locks in moisture for a succulent result.
Ingredients
Scale
Brine Ingredients
- 2 litres / 2 quarts water (cold tap water)
- 1/3 cup kosher or cooking salt (NOT table salt)
- 2 lemons, quartered
- 10 sprigs fresh parsley
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 bay leaves (fresh or 3 dried)
- 1/4 cup honey
- 6 garlic cloves, smashed
- 1 tbsp black peppercorns
Chicken and Finishing
- 1.5 – 2 kg / 3-4 lb whole chicken
- 3 tbsp / 40g butter, melted
- Salt and pepper to season
Instructions
- Prepare the Brine: Pour about one-third of the cold water into a large pot containing all the brine ingredients except the chicken. Bring the mixture to a boil and stir for 1 minute to dissolve the salt completely.
- Cool the Brine: Remove the pot from heat and add the remaining two-thirds of the cold water. Allow the brine to cool completely; this usually takes about 30 minutes at room temperature and then refrigerate for at least 1.5 hours to ensure it’s fully chilled. Do not add chicken until the brine is completely cold to prevent bacterial growth.
- Brine the Chicken: Flip the chicken upside down so legs and breast are on the underside. Submerge the chicken in the prepared cold brine, cover the container, and refrigerate for 12 to 24 hours. It’s fine if the underside doesn’t stay submerged as long as the breast side remains under the liquid.
- Prepare for Roasting: Remove the chicken from the brine and pat it dry thoroughly to eliminate excess moisture. Tie the legs with kitchen string if desired and tuck the wings underneath the bird.
- Butter and Season: Drizzle or brush most of the melted butter all over the chicken, including the underside. The butter will solidify quickly upon contact with the cold skin. Lightly sprinkle with freshly ground black pepper and just a tiny pinch of salt since the brine has already seasoned the chicken well. Place the bird on a rack set inside a heavy-based roasting tray and let it sit at room temperature for 20 minutes.
- Preheat the Oven: Set a fan-forced oven to 220°C (430°F) to preheat.
- Roast the Chicken: Lower the oven temperature to 180°C (350°F) and roast the chicken for 50 minutes to 1 hour. Check the internal temperature at the joint between leg and thigh; it should read 75°C (165°F), or observe that the juices run clear when pierced.
- Monitor Browning: Around 45 minutes into roasting, rotate the pan for even browning and brush the top of the chicken with the remaining melted butter.
- Rest the Chicken: Remove the chicken from the oven, transfer it from the roasting tray, and loosely cover with foil. Let it rest for 10 to 15 minutes to redistribute the juices evenly inside the meat.
- Serve and Garnish: Serve the chicken with a light drizzle of the pan juices—use sparingly due to salt content. Alternatively, prepare a gravy with the roasting pan drippings while the chicken rests.
Notes
- Use kosher or coarse cooking salt as table salt can make the brine too salty.
- Cool the brine thoroughly before adding the chicken to prevent bacteria growth.
- Flipping the chicken upside down before brining helps season the breast more thoroughly.
- Butter basting during roasting adds flavor and promotes beautiful browning of the skin.
- Internal temperature measurement is critical for food safety and optimum juiciness.
- Resting the chicken after roasting ensures the juices redistribute and the meat remains moist.
- Be cautious when using pan juices for serving, as the brine adds considerable saltiness.
- For extra flavor, use the pan drippings to make a gravy while the chicken rests.
- Prep Time: 20 minutes (plus 12-24 hours for brining)
- Cook Time: 50 to 60 minutes
- Category: Roasting
- Method: Roasting
- Cuisine: American
Keywords: brined chicken, roasted chicken, juicy roast chicken, herb brine, whole chicken recipe
