I’m so excited to share with you my favorite dry brine chicken recipe. This method of cooking chicken is a game-changer for anyone who loves a good roast chicken, but wants to try something new.
The dry brining process involves rubbing the chicken with a mixture of salt, sugar, and spices, and then letting it sit in the refrigerator for several hours or overnight before roasting. This technique helps to break down the proteins in the meat, making it tender and juicy, with a depth of flavor that’s hard to beat.
I’ve made this recipe countless times for my family, and they always devour it in seconds. It’s perfect for special occasions or just a regular Tuesday night dinner.
My kids love it when I serve it with roasted vegetables and mashed potatoes. The best part about this recipe is that it’s incredibly easy to make and requires minimal prep time.
Simply mix together the dry brine ingredients, rub them all over the chicken, and let it do its magic in the fridge. When I’m short on time, I love making this recipe because it’s so quick and effortless.
And let’s be real, who doesn’t love a good roast chicken?
Dry Brine Chicken
4.7 from 1176 votes
A dry brine chicken recipe that yields juicy, flavorful meat with crispy skin. The salt mixture is rubbed onto the chicken and left to rest, drawing out moisture and then reabsorbing it for enhanced taste and texture.
1In a small bowl, combine the kosher salt, black pepper, garlic powder, paprika, and dried thyme.
2Mix well to create the dry brine mixture.
3Pat the chicken dry with paper towels.
4Rub the dry brine mixture all over the chicken, including under the skin and inside the cavity.
5Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for at least 8 hours or up to 24 hours.
6Preheat the oven to 425°F.
7Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
8Drizzle the olive oil over the chicken and rub it evenly.
9Stuff the cavity with the lemon halves and rosemary sprigs.
10Roast the chicken in the preheated oven for 45 to 55 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F in the thickest part of the thigh.
11Let the chicken rest for 10 minutes before carving.
Tips: For even crispier skin, pat the chicken dry again before roasting. The dry brine can be customized with your favorite herbs and spices.
Watch Video Of How Dry Brine Chicken Works
This dry brine chicken recipe is always a hit with my family and friends. It’s perfect for any occasion or just a regular weeknight dinner.
The best part about this recipe is that it’s so easy to make and requires minimal prep time. I like to serve it with roasted vegetables and mashed potatoes for a delicious and well-rounded meal.
If you’re looking for a new way to cook chicken that’s moist and flavorful, give this recipe a try! You won’t be disappointed.
❓ Frequently Asked Questions About Dry Brine Chicken
Q: What is dry brining?
Dry brining is a technique where you rub the chicken with a mixture of salt, sugar, and spices, and then let it sit in the refrigerator for several hours or overnight before roasting.
Q: How long does the dry brining process take?
The dry brining process can take anywhere from 2-24 hours, depending on how much time you have available.
Q: Can I use this recipe for other types of poultry?
Yes, you can use this recipe for turkey or duck as well.
Q: Do I need to adjust the cooking time for smaller chickens?
Yes, if you’re using a smaller chicken, you’ll need to adjust the cooking time accordingly.
Q: Can I make this recipe ahead of time?
Yes, you can make the dry brine mixture ahead of time and store it in an airtight container in the pantry.
Q: How do I store leftover roast chicken?
You can store leftover roast chicken in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.
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