Roasted Chicken

Savory citrus marinaded roasted whole chicken.

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Prep Time 12

Cook Time 2 30

Resting time 15

Total Time 14 45

Course Main Course

Cuisine American

Servings people

Calories 729 kcal

Equipment

roasting pan
vertical roasting stand - optional
digital thermometer
cutting board
kitchen knife
large bag or non-reactive vessel - for brining the chicken
small bowl - for the rub

Ingredients

6 pounds Whole roasting chicken - or 2 Cornish Hens

For the brine

3 oranges
3 lemons
½ cup sage leaves - freshly picked
2 bay leaves
1 tbsp whole black peppercorns
5 cloves garlic - large, peeled and smashed
2 sprigs rosemary
4 quarts water
1 cup kosher salt

For the rub

2 tsp paprika
1 tsp salt
1 tsp onion powder
½ tsp lemon pepper
1 tsp dried thyme
¾ tsp garlic powder
½ tsp Black pepper
1 tsp baking powder

For the chicken

1 tbsp olive oil
1 onion - quartered
1 lemon - quartered

Instructions

Brine the chicken

Remove the chicken from its package and pat dry. Place the chicken into a large pot, brining bag, or other container large enough to keep it submerged.
6 pounds Whole roasting chicken
Use a vegetable peeler to strip the peels from the oranges and lemons. Try to remove only the peel, leaving behind as much of the bitter white pith as possible. Roughly chop the sage leaves. Measure out the bay leaves, peppercorns, rosemary, and garlic cloves.
3 oranges, 3 lemons, 1/2 cup sage leaves, 2 bay leaves, 1 tbsp whole black peppercorns, 5 cloves garlic, 2 sprigs rosemary
Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, rosemary, and garlic. Let the water return to a boil, then remove from heat.
4 quarts water, 1 cup kosher salt
Cool and then dilute the concentrate to make brine. Let the brine concentrate and flavoring ingredients cool until no longer steaming, then stir in the remaining 3 quarts of water. (If your pan is too small, you can do this in a pitcher or other large container.) Check the temperature of the brine; it should be room temperature or lukewarm.
Pour the brine over the chicken. Make sure the chicken is submerged. If the poultry is floating, weight it down with a plate or other heavy object.
Brine for 12 to 24 hours. Cover the chicken and keep it refrigerated during the brining process.

Prepare the rub

In a small bowl, mix together the herbs, spices, and baking powder.
2 tsp paprika, 1 tsp salt, 1 tsp onion powder, 1/2 tsp lemon pepper, 1 tsp dried thyme, 3/4 tsp garlic powder, 1/2 tsp Black pepper, 1 tsp baking powder

Prepare the chicken for roasting

Remove the chicken from the brine. Rinse, and pat dry with paper towels, inside and out. Try to get the chicken as dry as possible.
Rub the chicken with olive oil. Rub seasoning mixture over the inside and outside of the chicken. Place onion and lemon quarters inside the cavity. Tuck wings under the chicken, and tie drumsticks together. Place into a roasting pan with the breast side up. Optionally use a vertical roasting stand.
1 tbsp olive oil, 1 onion, 1 lemon

Roast the chicken

Preheat the oven to 350°.
Roast 2 - 2 ½ hours or until a thermometer inserted into the thickest part of the thigh reads 165℉. If the chicken browns too quickly, cover it loosely with foil. Remove the chicken from the oven and tent with foil. Let rest for 15 minutes before carving.

Notes

Cornish hens take considerably less time using this recipe. One hen takes about 1 hour. Use a digital thermometer inserted into the thickest part of the thigh to determine doneness. Remove when the thermometer reads 165 degrees Fahrenheit.

Nutrition