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Dry Brined Roasted Chicken

Rated as 4.67 out of 5 Stars
5

"After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!"
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Ingredients

1 d 2 h 30 m servings 161
Original recipe yields 8 servings (1 chicken)

Directions

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  1. Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
  2. Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
  3. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

Footnotes

  • Cook's Notes:
  • A good rule for the salt mixture is 1 tablespoon per 5 pounds.
  • I prefer fresh herbs if I have them on hand, but either work fine.

Nutrition Facts


Per Serving: 161 calories; 6.4 0.3 24 72 1816 Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

One of the best chickens that I have made in a long time! My chicken was around 3.5 pounds, so I only used 1 Tablespoon salt, but also added in 1 teaspoon garlic powder and 1 teaspoon onion powd...

Most helpful critical review

Cut the salt in half but still came out very salty after 2 days in the fridge

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One of the best chickens that I have made in a long time! My chicken was around 3.5 pounds, so I only used 1 Tablespoon salt, but also added in 1 teaspoon garlic powder and 1 teaspoon onion powd...

Made as listed with exception the chicken was small. Overall it turned out great with only 1 day of marination. This is better than the peruvian rubs I've tried according to the family. Note ...

This recipe is excellent! I substituted lemon for the orange, ground fresh rosemary with the salt and mixed it with thyme for the rub. I stuffed the cavity with half a lemon. 24 hours later, I b...

I really like this basic recipe! I butterflied my chicken, added garlic and onion powder, and subbed lemon zest for orange zest. Really great way to roast a chicken! Moist and flavorful.

This is the best chicken I have ever had. It was juicy and the flavor was amazing. The only thing I would do differently is to cut down on the salt. I love salt and it was too much salt even ...

It turned out pretty well. A little more citrusy than I liked but I did put the zested orange in the cavity. I also added garlic and onion powder and cooked it breast side down. I may do it agai...

I have a wet brine recipe I always use. This is easier and just as good. Only thing I did that wasn't in the directions was to rub the salt mixture under the skin of the chicken as well as insid...

I made this as the recipe directed and it was delish! I only marinated the chicken overnight uncovered as I do my turkey as per Chef Michael Simon. So good, as were the leftovers. I took half...

Really good and very easy to make! The meat was juicy and flavorful!