Roasted Chile-Brined Chicken

1. 1

   Rinse the chicken.

2. 2

   Combine 5 quarts water, the salt, sugar, and chile powder in a large pail or storage container.

3. 3

   Place the chicken in the container, cover, and refrigerate for 24 hours.

4. 4

   Position the oven racks so that the top rack is in the center of the oven.

5. 5

   Preheat the oven to convection roast at 325F.

6. 6

   Remove the chicken from the brine and dry it well with paper towels.

7. 7

   Coat the roasting rack with nonstick spray and place the chicken on the rack over a shallow roasting pan.

8. 8

   Place into the oven and roast for 60 to 70 minutes or until the juices run clear or an instant-read thermometer inserted into the inner part of the thigh reads 170 to 175F.

9. 9

   Remove the chicken from the oven, cover with foil, and let rest for 10 minutes before carving.

10. 10

    Substitute 1 cup pure maple syrup for the brown sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.