Brined and Roasted Chicken

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4.67 from 3 votes

Brined and Roasted Chicken

Deliciously moist and flavorful chicken or turkey that easy to make, and clean up's a breeze

Course Main Course

Cuisine American

Keyword brine, chicken, turkey

Prep Time 10

Cook Time 1

Resting time 1

Total Time 2 10

Servings servings

Calories 242kcal

Author Debi

Ingredients

1/2 cup kosher salt or 1/4 cup table salt
1/4 cup sugar
1/2 tablespoon ground thyme optional
1/2 tablespoon sage optional
1 quart water
1.5-2 pounds of chicken bone-in thighs
2-2.5 lbs boneless skinless breasts chicken
Sprinkle of Grill Spice optional https://lifecurrentsblog.com/summer-grill-spice/

Instructions

Mix all ingredients except chicken and grill spice, in a large bowl, stirring until sugar dissolves. Add chicken to brine, and refrigerate, covered for 1 hour.
Remove chicken from brine, and dispose of the brining liquid.
Use large roasting pan or foil tray with edges, and place chicken in the tray. Sprinkle with Grill Spice if desired.
Roast, uncovered, in 375 degree F oven for 30 minutes. Flip chicken over, and continue to roast for an additional 30 minutes. Use an instant read thermometer to temp the doneness of the poultry. Remove the chicken/turkey from the oven when the temperature reads 160 degrees for the white meat, and the dark meat is 175 degrees. Cover the pan with foil, and the temperature will continue to rise in the meat. Allow to rest 5 to 10 minutes for chicken, and 10 to 20 minutes for larger turkey pieces. The final temps should be: white meat 165 degrees F and the dark meat should be 180 degrees F. Chop, carve, or shred as desired.

Video

Notes

Sometimes he will do about 1/2 batch, in which case, you only needed 1/2 of the brine for 5 chicken legs.
The sodium will be calculated into the recipe nutrition analysis. This amount is incorrect. All of the salt is not absorbed into the chicken.

Nutrition