Crispy Dry Brine Chicken
A simple yet effective method to achieve extraordinarily crispy skin and tender, flavorful meat by dry brining chicken with a fragrant rub of salt, spices, rosemary, and lemon zest.
Ingredients
- 1 whole chicken 3-4 lbs (1.4-1.8 kg)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh rosemary finely chopped
- 1 lemon zest of
- 2 tablespoons olive oil optional
Instructions
- Pat the chicken thoroughly dry with paper towels. Ensure all surfaces are very dry.
- In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, and lemon zest.
- Rub the spice mixture generously all over the chicken, inside and out. Make sure to get some under the skin, especially on the breast.
- Place the seasoned chicken on a wire rack set over a baking sheet, uncovered, in the refrigerator for 4 to 12 hours (ideally 8-12 hours). This allows the salt to penetrate and the skin to dry out, leading to ultimate crispiness.
- Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. (Optional: lightly rub with olive oil).
- Roast the chicken for 60-75 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh without touching the bone.
- Remove from the oven and let rest for 10-15 minutes before carving and serving.
Notes
For best results, allow the chicken to dry brine for at least 8-12 hours, or even up to 24 hours. Placing it on a wire rack uncovered in the fridge helps maximize skin crispiness. Feel free to experiment with other herbs like thyme or oregano, or different citrus zests. Serve with roasted vegetables or a fresh salad.