Name: Juicy Brined Roast Chicken with Fresh Herb Rub
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 3.5 lbs); 1/4 cup kosher salt (for brine); 1/4 cup coconut sugar (for brine); 8 cups water (for brine); 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp fresh parsley, chopped; 1 lemon, zested and halved; 1/2 tsp freshly ground black pepper

Juicy Brined Roast Chicken with Fresh Herb Rub

CreamyPlum5931

This Juicy Brined Roast Chicken delivers maximum flavor and succulence using a foolproof brining technique. By soaking the chicken in a simple salt-and-coconut sugar solution, the meat retains moisture and seasons deeply from within. The fresh herb rub infuses the skin with bright aromatics and citrus, creating a golden, crispy crust while keeping the inside tender. Roasting at high heat before lowering the temperature ensures perfectly rendered skin and even cooking. This recipe is ideal for a comforting dinner, with a focus on clean, paleo- and keto-friendly ingredients, and is free from common allergens. It’s a classic, elevated with a scientific approach for reliably juicy results, perfect for any night of the week.

Ingredients

Instructions

Make the brine: In a large pot, combine 1/4 cup kosher salt, 1/4 cup coconut sugar, and 8 cups water. Stir until dissolved. Submerge the chicken in the brine, cover, and refrigerate for 2-4 hours.
Remove chicken from brine, pat dry thoroughly with paper towels, and let come to room temperature (about 30 minutes).
Preheat oven to 425°F (218°C).
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, and black pepper. Rub this mixture evenly over the chicken, including under the skin where possible. Stuff cavity with lemon halves.
Place chicken on a rack in a roasting pan. Roast for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting for 50-60 minutes, or until juices run clear and internal temperature at thigh reaches 165°F (74°C).
Let the chicken rest, tented with foil, for 10-15 minutes before carving. Serve with pan juices and a squeeze of roasted lemon.