A flavorful and crispy roast chicken recipe infused with aromatic herbs and spices.
Combine the salt, onion, garlic, parsley, and peppercorns in a large pot with water and bring to a boil.
Boiling the brine helps to dissolve the salt and release the flavors of the herbs and spices.
Allow the brine to cool completely before transferring it to a container large enough to hold the chicken.
Cooling the brine prevents the chicken from cooking prematurely when added.
Submerge the chicken in the brine, ensuring it is fully covered, and refrigerate for 24 hours.
Refrigerating the chicken in the brine allows it to absorb the flavors and moisture.
Remove the chicken from the brine, pat it dry, and rub it with olive oil and thyme.
Drying the chicken ensures a crispy skin when roasted.
Roast the chicken in a preheated oven at 350°F (175°C) for 60-80 minutes, or until the internal temperature reaches 165°F (74°C).
Using a meat thermometer ensures the chicken is cooked to a safe temperature.
Let the chicken rest for 10 minutes before carving and serving.
Resting the chicken allows the juices to redistribute, making it more tender and flavorful.
Nutze unsere App für das beste Erlebnis
