Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 4 cups cold water
- 1/4 cup brown sugar
- 2 tbsp salt
- 2 sprigs fresh thyme or rosemary
Instructions
- In a large bowl, mix cold water with brown sugar and salt until dissolved. Add herbs and let sit while prepping the chicken.
- Submerge the whole chicken in brine solution. Refrigerate for at least 4 hours or overnight.
- Set your oven to 375°F (190°C) and place the rack in the center.
- Remove chicken from brine and pat dry. Rub olive oil all over and sprinkle garlic powder, smoked paprika, salt, pepper, and lemon juice generously.
- Place chicken breast-side up on a roasting pan. Roast for approximately 1 hour and 20 minutes, or until juices run clear when pierced between thigh and drumstick.
- Allow chicken to rest for 15 minutes before carving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 piece (113g)
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 90mg