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DRY BRINED ROASTED CHICKEN

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Author Jehan Powell

Ingredients

  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • ¾ tsp dried thyme
  • 1 tbsp brown sugar
  • 1 ½ tsp salt
  • 1 tsp orange zest
  • 2 tsp olive oil
  • 1 – 5 lb whole chicken cleaned and giblets removed
  • 1 onion cut into large chunks

Instructions

  • Combine onion powder, garlic powder, black pepper, dry thyme, brown sugar, salt and orange zest in a bowl and stir to combine.
  • Rub chicken with seasoning on the inside and outside.
  • Place chicken in to a bowl and covered with foil. Refrigerate for 12-24 hours.
  • Take chicken out of the fridge and allow to come to room temperature while the oven is preheated to 425 degrees.
  • Place onions in the cavity of the chicken and tie the legs with butcher’s twine.
  • Tuck the wings under the chicken to prevent them from burning. Rub the chicken with olive oil and place on a baking pan.
  • Place in preheated oven and bake for 1 ½ hours or until the juices run clear when pricked or has an internal temperature of 165 degrees. If the chicken becomes too brown before its done cooking, loosely wrap with aluminum foil and allow it to cook.
  • Remove twine and onion before serving.