Try this dry brined, spatchcocked chicken for the most incredible, juiciest chicken you will ever have. Not a dry slice around.
- Cook Time
- Prep Time
- 1 3-pound whole chicken
- 3 tablespoons kosher salt
- 1 1/2 tablespoons baking powder
- 5-6 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
1-3 DAYS BEFORE ROASTING THE CHICKEN:
1. Wash the whole chicken and dry it completely.
2. Spatchcock (aka butterfly) the chicken (see step-by-step guide here).
3. Place the spatchocked chicken in a 9x13-inch pan and stuff the fresh thyme underneath the skin.
4. Combine the kosher salt and baking powder, then sprinkle all over the skin of the chicken. Don’t put any salt underneath the skin.
5. Cover the chicken with cheese cloth, then loosely cover it with plastic wrap or foil. Place the chicken in the refrigerator for at least 24 hours and up to 3 days.
TIME TO ROAST THE CHICKEN:
1. Preheat the oven to 400 degrees F.
2. Remove the chicken from the fridge and wash off all of the salt and baking powder from the skin with cold water. Dry the chicken completely and place it in a roasting pan. Let the chicken come to room temperature on the counter for 30 minutes.
3. Drizzle the chicken with olive oil and rub it all over the skin. Sprinkle the chicken with the fresh cracked black pepper, paprika, and garlic powder.
4. Cook the chicken, uncovered, for 1 hour, until the chicken is cooked through in the center (165°F to 170°F range) and the skin is crispy.
5. Remove the chicken from the oven and let it sit on the counter, tented loosely with foil, for 10-15 minutes before serving, for the juices to redistribute.
6. This chicken freezes and reheats nicely, so you can make it ahead of time and freeze for up to 3 months.