Chicken Recipe
Make Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Roast Chicken
Optional Garnish / Serving
Method
Brined Roast Chicken
- 1
Make the brine
In a large pot or bowl, combine 8 cups of cold water with 1 cup kosher salt and 1 tablespoon sugar. Stir until dissolved. Add 1 teaspoon black peppercorns, 2 bay leaves, 4 smashed garlic cloves, and 4 sprigs fresh thyme. Chill the brine until cold (refrigerate if needed).
- 2
Brine the chicken
Place 8 bone-in, skin-on chicken thighs in a container or zip-top bag. Pour the cold brine over the chicken, ensuring pieces are submerged (weigh them down if needed). Refrigerate for 1 to 3 hours (1 hour minimum for thighs; up to 3 hours for best flavor). Do not exceed 4 hours to avoid oversalting.
- 3
Preheat and prepare
Preheat oven to 425°F (220°C). Remove the chicken from the brine and discard the brine. Rinse each piece briefly under cold water and pat dry very well with paper towels—dry skin is key to crisping. Place chicken on a rack set over a rimmed baking sheet or in a shallow roasting pan.
- 4
Season the chicken
In a small bowl, combine 3 tablespoons olive oil and 2 tablespoons softened unsalted butter. Add the zest and juice of 1 lemon, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder. Mix to make a seasoned butter/oil. Rub this mixture under the skin where possible and over the skin of each thigh, ensuring even coverage. Tuck any loose skin underneath.
- 5
Roast
Arrange thighs skin-side up spaced evenly on the rack. Roast in the preheated 425°F oven for 30 to 40 minutes, until skin is golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If skin is not as crisp as desired, roast 2–4 minutes longer under broil, watching closely to avoid burning.
- 6
Rest
Remove chicken from oven and transfer to a clean plate. Tent loosely with foil and let rest 5–8 minutes. Resting lets juices redistribute and finishes cooking to safe temperature.
- 7
Finish
If desired, spoon any pan juices over the thighs. Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges alongside for squeezing. Adjust seasoning with salt to taste if needed (the brine may have adequately seasoned the meat).