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1
Refer to my Southern Style Brined Chicken recipe for the brining process.
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2
Salt and pepper inside of chicken cavity.
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3
Rub butter over all of chicken skin.
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4
Liberally salt and pepper the chicken all over the skin.
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5
Tie the legs and wings together with butchers twine.
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6
It helps to have two have two people doing this.
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7
Place chicken in roasting pan breast side up.
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8
Roast chicken at 425F for the first 15 minutes.
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9
Then reduce oven to 350F, and roast approximately 15 minutes per pound, or until internal temperature reaches 165-170 degrees.
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10
You can add some water halfway during the cooking process to help control grease splattering, in your oven.
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11
Chicken will be perfectly done when internal temperature reaches 165-170 degrees.
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12
That's why an instant read thermometer is important.
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13
Over cook and you have a tough and dry chicken.
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14
When chicken is done, remove and let rest uncovered for at least 20 minutes.
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15
If you cover with foil, your crispy skin is a soggy mess..Cut up as desired and enjoy.
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16
Feel free to add any extra herbs, and spices that you like.
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17
I have written this recipe as a guideline.
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18
Great for Turkey as well.
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19
With pork just as good.
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20
Adjust your internal temperature with a pork loin to 145F internal temperature.
