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!

Anonymous
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.

    Advertisement
  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.

  • 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.

Tips

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

161 calories; 6.4 g total fat; 72 mg cholesterol; 1816 mg sodium. 0.3 g carbohydrates; 24 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2015
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 powder to the mix (sorry I couldn't help myself lol) which were great additions. This roasted up so beautifully and was perfectly tender moist and flavorful. This is a new favorite for sure YUM YUM YUM!!!!! Thanks for sharing.:) Read More
(7)

Most helpful critical review

Rating: 3 stars
09/30/2018
Cut the salt in half but still came out very salty after 2 days in the fridge Read More
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/14/2015
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 powder to the mix (sorry I couldn't help myself lol) which were great additions. This roasted up so beautifully and was perfectly tender moist and flavorful. This is a new favorite for sure YUM YUM YUM!!!!! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
12/14/2015
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 powder to the mix (sorry I couldn't help myself lol) which were great additions. This roasted up so beautifully and was perfectly tender moist and flavorful. This is a new favorite for sure YUM YUM YUM!!!!! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
12/09/2015
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 that the orange zest doesn't really come through except in the dark meat on the bottom of the bird. Perhaps I'll double it on the next go-round. It's simple and well worth trying. Read More
(5)
Advertisement
Rating: 5 stars
03/15/2016
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 for me. I waited 2 days and doubled the orange zest. Otherwise I followed the recipe. Awesome! Read More
(2)
Rating: 5 stars
01/02/2018
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 brushed it with 2 tbsp of butter melted with a squeeze of lemon and 1 tsp of garlic powder and 1 tsp of onion powder. I added 5 whole garlic cloves to the cavity then popped it in the oven at 350 for two hours (5.3 lb chicken). I tented it with aluminum foil for the first 90 minutes then removed the foil to get a golden finish. Simply fabulous! Read More
(2)
Rating: 4 stars
12/10/2016
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. Read More
(2)
Advertisement
Rating: 4 stars
12/29/2017
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 again but leave the orange out. Read More
(1)
Rating: 5 stars
11/02/2017
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 inside and out. My family loved it. Read More
(1)
Rating: 5 stars
09/25/2016
Really good and very easy to make! The meat was juicy and flavorful! Read More
(1)
Rating: 5 stars
02/15/2017
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 of the leftover orange and baked it in the cavity of the chicken. Definitely making this again! Read More
(1)
Rating: 3 stars
09/30/2018
Cut the salt in half but still came out very salty after 2 days in the fridge Read More