Chicken Recipe

Prepare brine

Combine 8 cups water, 1 cup kosher salt, 1 cup sugar, peppercorns, bay leaves, crushed garlic and thyme in a large pot. Stir over medium heat just until salt and sugar dissolve. Remove from heat and cool completely to room temperature, then chill in refrigerator.

Brine chicken

Submerge the whole chicken in the chilled brine, weight it down if necessary. Refrigerate for 4–8 hours (for best balance of flavor and juiciness). Remove chicken from brine, discard brine, and pat chicken very dry inside and out with paper towels.

Preheat and position

Preheat oven to 425°F (220°C). Position an oven rack in the lower-middle third of the oven so the chicken will roast evenly.

Truss and season

If the legs are loose, tie them together with kitchen twine and tuck the wing tips under the body. Season the cavity lightly with 1/2 tsp kosher salt and 1/4 tsp pepper. Cut the lemon in half and place both halves inside the cavity with rosemary and thyme sprigs.

Make herb butter

In a small bowl, combine 4 tbs softened butter, 1 tbs olive oil, minced garlic, remaining 1.5 tbs kosher salt and 3/4 tsp pepper. Rub half of this mixture under the skin over the breasts (slide your fingers carefully between skin and meat) and spread the remaining butter over the skin. This gives flavor and helps brown the skin.

Prepare roasting pan

Arrange the quartered onion, carrot chunks and celery in the bottom of a roasting pan or rimmed baking sheet to form a rack. Pour 1 cup chicken stock or water into the pan to keep drippings from burning and to create steam.

Roast

Place the chicken breast-side up on top of the vegetables. Roast in the preheated oven at 425°F (220°C) for 15 minutes to help brown the skin, then reduce temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 160°F (71°C), about 45–60 more minutes depending on size. Total time for a 3.5–4 lb chicken is roughly 60–75 minutes.

Rest

Remove the chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes. Carryover cooking will raise the internal temperature to 165°F (74°C). Resting also allows juices to redistribute so the meat stays moist.

Remove the twine and lemon/herbs from the cavity. Carve the chicken into halves or into traditional pieces (two breasts, two thighs, two drumsticks, two wings). Spoon pan juices over the carved chicken or strain into a small saucepan and simmer briefly to concentrate flavor; spoon over meat before serving. Taste and add additional salt and pepper if needed.

Serve hot. Half chicken portion is one half of the carved bird (breast + thigh/leg) and whole chicken serves 4–6 people depending on appetite.