Whole Roasted Chicken
Serves 615 mins prep120 mins cook
This recipe for whole roasted chicken features a flavorful dry brine and a delicious chimichurri butter for a juicy and savory finish. The chicken is seasoned and cooked to a perfect golden brown, resulting in a mouthwatering dish ideal for any occasion.
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What you need
Instructions
1: Wash and pat the chicken dry. Remove all parts from the inside. 2: Combine the dry brine ingredients and season the chicken coating all sides including the bottom and interior cavity. 3: Rub the seasoning in well. 4: Place the chicken on a pan fitted with a wire rack and dry brine in the refrigerator overnight or at least 12 hours. 5: Remove chicken from the refrigerator and gently lift up the skin from the breast and thighs. 6: Shove the butter inside spreading it evenly. 7: Tie the chicken legs together and place on a roasting rack. 8: Drizzle with olive oil. 9: Place in a preheated oven at 350°F. 10: Bake until the internal temperature reaches 165°F, basting every 25 minutes for best results.View original recipe