Home
Recipes
Brined roast chicken

Brined roast chicken with the leg cut away

Brined roast chicken

Name: Brined roast chicken
Prep time: 5 min
Cook time: 1 h 35 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 1 large chicken (about 1.7kg); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp light brown soft sugar; 2 tbsp vegetable oil

Ailsa Burt

Save recipe

Serves 6

Easy

Prep: 5 mins

Cook: 1 hr and 35 mins

plus at least 12 hrs brining and resting

A star rating of 5 out of 5.2 ratingsRate

loading...

Prep a brine using garlic and onion powder and brine your roast chicken in advance for more flavourful, tender meat. Use leftovers in your favourite dishes

Dairy-free

Egg-free

Gluten-free

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tandoori paneer wraps & green chutney

A star rating of 4.5 out of 5.6 ratings

Healthy meatball & noodle soup

A star rating of 5 out of 5.10 ratings

Recipe tip

Smoky roast chicken Add 1 tsp each smoked paprika and dried oregano to the brine mix, and put a halved lemon into the cavity of the chicken before roasting. Classic roast chicken Add the zest of 1 lemon and 1 tbsp thyme leaves to the brine. Cut the zested lemon in half and put inside the cavity of the chicken before roasting. Chicken tortillas Strip the chicken meat from the bones. Fry 1 sliced jalapeño, 2 chopped garlic cloves and 1 chopped onion in a pan with oil until soft. Mix in the chicken, ½ tsp ground cumin and a handful of leafy greens. Cook until the greens wilt and the chicken is heated through. Spread inside corn tortillas and top with grated cheddar. Fold into half-moons and dry-fry each side until golden and the cheese melted.

Ingredients

Nutrition

Units:

MetricUS

1 large chicken

(about 1.7kg)
1 tsp garlic powder
1 tsp onion powder
1 tsp light brown soft sugar
2 tbsp vegetable oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal307
fat19g
saturates5g
carbs1g
sugars1g
fibre0.2g
protein33g
salt2.7g

Method

step 1

Pat the chicken dry with kitchen paper and remove any string before placing it in a roasting tin. Use a pestle and mortar to grind together the garlic powder, onion powder, sugar, 2 tbsp sea salt flakes and ½ tsp finely ground black pepper. Sliding your hands under the skin from the neck and around the breasts, carefully separate the skin from the meat of the chicken. Spread the brine all over, rubbing it underneath the skin and inside the cavity. Chill, uncovered, for at least 12 hrs, or up to 24 hrs if you have time. Remove from the fridge 1 hr before cooking, and brush off any remaining brine from the skin so it doesn’t burn. Rub the vegetable oil all over.
step 2

Heat the oven to 220C/200C fan/ gas 7. Roast the brined chicken for 15-20 mins, then baste with the juices in the pan. Reduce the heat to 180C/160C fan/gas 4 and cook for a further 1 hr-1 hr 15 mins until cooked through. The juices should run clear and a meat thermometer inserted should read 75C. Remove the chicken from the tin and rest for at least 10-15 mins before serving.

Recipe from Good Food magazine, February 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now