Dry Brine Roast Chicken – Crispy Skin and Juicy Meat Every Time
This dry brine roast chicken recipe delivers shatteringly crispy skin and meat so juicy it practically carves itself. With a simple dry brine, high-heat roasting, and proper resting, you'll get restaurant-quality results every time.
Equipment
- Roasting pan
- Wire Rack
- Instant-read thermometer
- Cutting board
- Carving knife
- Paper towels
Ingredients
- For the Chicken:
- 1 whole chicken 3-5 lb / 1.5-2.3 kg
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 2 tbsp olive oil
- For the Cavity:
- 4 cloves garlic crushed
- 1 lemon quartered
- A few sprigs of fresh thyme or rosemary
- Optional Vegetables:
- 2 onions roughly chopped
- 3 carrots cut into large chunks
- 3-4 potatoes halved
Instructions
- Step 1 — Dry Brine (24 hours ahead):
- The day before cooking, pat the chicken completely dry with paper towels — every inch, inside and out. Mix the salt, pepper, and paprika, then rub the mixture all over the outside and inside the cavity. Place the chicken on a rack set over a tray and leave it uncovered in the fridge overnight.
- Step 2 — Prep before roasting:
- Take the chicken out of the fridge 30 minutes before roasting. Stuff the cavity loosely with the garlic, lemon, and herbs. Brush the skin all over with olive oil.
- Step 3 — High-heat start:
- Preheat your oven to 425°F (218°C). Place the vegetables in the bottom of your roasting pan and set the chicken on top. Roast for 15 minutes until the skin starts to turn golden.
- Step 4 — Lower the temperature:
- Without opening the oven door, reduce the heat to 375°F (190°C) and continue roasting. Use the chart below for timing.
- Step 5 — Check for doneness:
- Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The safe minimum internal temperature is 165°F (74°C).
- Step 6 — Rest (non-negotiable):
- Transfer the chicken to a cutting board and tent loosely with foil. Rest for 20 minutes. This allows juices to redistribute.
- Step 7 — Carve and serve:
- Carve and serve with the roasted vegetables and pan juices.
- Roast Chicken Timing Chart:
- - 3 lb / 1.4 kg: 45-50 min at 375°F → ~60-65 min total
- - 4 lb / 1.8 kg: 60-70 min at 375°F → ~75-85 min total
- - 5 lb / 2.3 kg: 75-85 min at 375°F → ~90-100 min total