Easy Roasted Chicken

1. 1

   Rinse the bird.

2. 2

   Preheat the oven to 400 degrees.

3. 3

   Put a couple cups of water in a large pan(large enough to contain the bird and cover it with water) over med heat and add the ingredients to the brine stir until sugar is dissolved. Remove from heat and add enough ice to cool the mixture and then place the bird in the pan and add enough water to cover the chicken. Cover with a plate or something if necessary to keep the bird under the brine.

4. 4

   Put in the refrigerator for a couple of hours. I think this is the key. All the other brining methods I tried had the bird in the brine for at least 6 hours to overnight. I feel this is too much! All the other brines also had too much salt and sugar.

5. 5

   After two hours remove the bird from the brine and lightly rinse and pat dry.

6. 6

   Next coat the chicken with olive oil and rub with the spice mixture all over inside and out. Place in a shallow roaster pan on a rack and cover with lid or aluminum foil. Bake in a 400 degree oven for about 45 minutes.

7. 7

   Remove the foil (or lid) and continue to roast for another 30-40 mins or until the meat thermometer reads 170 degrees in the thickest part of the breast, basting with olive oil and the spice rub every 10-15 minutes. If the skin gets too dark before the chicken reaches temperature recover with foil (or lid).

8. 8

   Remove the bird tent with foil and let it rest for 15 minutes or so and carve.

No additional tips available.