Oven-Roasted Chicken




Roasted Chicken:


  1. Dissolve the salt and sugar in 2 quarts cold water in a large container (I used a KitchenAid mixing bowl, it’s the perfect size.)
  2. Submerge the chicken in the brine, cover, and refrigerate for 1 hour.
  3. Place shallow roasting pan in oven and heat oven to 375 degrees.
  4. Brush chicken with butter and sprinkle liberally with salt and pepper and Perfect Pinch seasoning.
  5. Stuff the lemon halves in the cavity of the chicken.
  6. Remove heated pan from oven and set oiled V rack in it.
  7. Place chicken on rack, wing side up.
  8. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up.
  9. Roast breast side up until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer.
  10. Transfer chicken to cutting board; let rest 20 minutes.
  11. Carve and serve.


Keywords: chicken, Oven-Roasted Chicken, easy meals

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