Oven Roasted Chicken

This chicken is dry brined overnight which makes it more flavorful and gives it a crispier skin. I serve this with my rustic golden mashed potatoes.

Step by step

Ingredients

Chicken

• 1 (4 to 5 lb) whole chicken
• 1 Tbs cooking oil

Dry brine

• 2 Tbs salt
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp onion powder
• 1 tsp garlic powder

Vegetables

• 1 onion
• 2 celery stalks
• 1 lemon

Directions

1. The night before, mix all dry brine ingredients in a small bowl.
2. Remove any giblets and place chicken in roasting pan breast side up. Pat dry.
3. Coat the chicken on all sides with all of the dry brine mixture.
4. Place in refrigerator overnight uncovered.
5. Preheat oven to 350°F.
6. Cut vegetables into quarters.
7. Fill the cavity of the chicken with vegetables.
8. Drizzle or brush cooking oil on the top side of the chicken.
9. Bake uncovered 1 1/2 to 2 hours; internal temp in breast and thigh should be 165°F.
10. Cover and let rest 15 minutes.