Home > Main Entrees - Chicken recipes > Brined Roasted Chicken Recipe… a combination of things to make it delicious

Brined Roasted Chicken Recipe… a combination of things to make it delicious

Brined Roasted Chicken... so tasty.

The last few Thanksgivings I have been using a brine to give the bird more flavor. Never tried it on chicken, though. Most people do the reverse with the chicken first, but I tend to do things backwards. So, I found a simple brine online that worked wonderfully to begin my ultimate roast chicken experiment.

Brine recipe:

  • 1 gallon of water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil

Stir it up in a stockpot and put Mr. Chicken in without the liver and gizzards. Leave in for 4 hours or more in the fridge. The idea is the longer you leave the bird in the brine, the stronger the flavor. This time around I got lazy and left it in for 24 hours.

In addition to the bird, I added some vegetables to roast along with the chicken. Chopped up onion, fennel, and carrots, drizzled with olive oil and salt and pepper, and the bird sat up on top going into the oven. 1.5 hours at 425 degrees. The chicken is done when the juices run clear when you cut between a leg and thigh:


Roasted chicken before picture


Fennel, carrots, and onions... mighty tasty 🙂


Corn ready to be roasted in the oven for 30 minutes... love it.

Cover chicken for 20 minutes with foil to let it "rest" when it's done.

All Done!


In the words of the great Hank Hill:

Indeed… it was so juicy and tasty. Brining is such a wonderful thing 🙂

  1. January 16, 2011 at 10:27 PM

    I think you accidentally 3/4 of the salt.

    • Jen
      January 17, 2011 at 5:17 AM

      Whoops! Yeah, you are correct 😀 Edits!

  2. January 17, 2011 at 8:16 AM

    I love bringing! I thought it was a really bizarre thing to do until I did it myself with some roasted chicken breasts– so juicy and tender with so little effort.

    • Jen
      January 18, 2011 at 8:34 AM

      Me too. It seems like the flavor really stands out with brining. I think with chicken I may go with less time next time… maybe 8 hours max. It would be interesting to see the difference in taste then 🙂

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