For extra crispy skin, place the uncovered chicken in the refrigerator for the last 4 hours of the dry brining process. This helps to dry out the skin. Feel free to experiment with different herbs and spices in the dry brine. Garlic powder, paprika, or lemon zest can add delicious variations. Use the flavorful drippings from the pan to create a delicious gravy. Simply whisk in some flour or cornstarch to thicken, then simmer until smooth. This dry brining method works exceptionally well with turkey as well. Adjust the amount of salt and herbs based on the size of the bird.
Dry Brined Roasted Chicken
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PREP TIME10 mins
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COOK TIME2 hrs
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TOTAL TIME26 hrs 30 mins
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SERVING8 People
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VIEWS63
Elevate your roast chicken game with this remarkably simple yet incredibly flavorful dry brining technique. Say goodbye to messy wet brines and hello to perfectly seasoned, juicy chicken with crispy skin. The savory drippings create a rich base for an unforgettable gravy.
Ingridients
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Nutrition
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Carbohydrate0 g
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Cholesterol72 mg
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Fiber0 g
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Protein24 g
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Saturated Fat2 g
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Sodium1816 mg
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Chicken: Remove the chicken from its packaging, taking care to remove the giblet packet from the cavity. Thoroughly pat the chicken dry with paper towels. Place it in a 9x13-inch baking dish. (5 minutes)
02 Step
Recipe View 2 mins Create the Dry Brine: In a small bowl, combine the kosher salt, orange zest, rosemary, and thyme. (2 minutes)
03 Step
Recipe View 5 mins Apply the Brine: Rub approximately 3/4 of the salt mixture all over the outside of the chicken, ensuring even coverage. Then, rub the remaining mixture inside the chicken cavity. (5 minutes)
04 Step
Recipe View 24 hrs Refrigerate: Cover the chicken loosely with plastic wrap and refrigerate for 1 to 3 days. This allows the salt to penetrate the chicken, resulting in a deeply flavorful and juicy bird. (1-3 days)
05 Step
Recipe View 15 mins Preheat Oven: When ready to roast, preheat your oven to 350 degrees F (175 degrees C). (15 minutes)
06 Step
Recipe View 2 hrs 15 mins Roast the Chicken: Remove the plastic wrap from the chicken. Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature, when measured with an instant-read thermometer inserted into the thickest part of the thigh near the bone, should reach 165 degrees F (74 degrees C). The roasting time will vary depending on the size of the chicken, typically taking 2 to 2 1/2 hours. (120-150 minutes)
07 Step
Recipe View 20 mins Rest: Remove the roasted chicken from the oven. Cover it loosely with a doubled sheet of aluminum foil and allow it to rest in a warm area for 20 minutes before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful bird. (20 minutes)
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Eloy Wyman
Jun 7, 2025I was skeptical about dry brining at first, but this recipe completely changed my mind. The skin was perfectly crispy, and the meat was so tender. I'll never go back to wet brining again!
Arely Rau
Feb 2, 2025This is the best roast chicken I've ever made! The dry brining method is so easy, and the chicken was incredibly juicy and flavorful.
Giuseppe Bradtke
Dec 1, 2024The orange zest adds a subtle but delicious flavor to the chicken. I also added a pinch of red pepper flakes for a little bit of heat.
Vincenzo Mcglynn
Nov 7, 2024The gravy made from the drippings was out of this world! My family couldn't get enough of it.