Easy Roasted Chicken

submitted by Deb Curtis Reno

So simple.  So delicious.

1 c. salt (not a typo!)

5 quarts water

2 T. Olive oil

5 cloves of garlic, crushed

…1 large roasting chicken

1 lemon

1 bunch fresh rosemary (optional)

salt and pepper

  • Brining your chicken is optional, but brining pretty much guarantees that the meat will be moist.  That being said, I’ve roasted chickens many, many times w/o brining and they turn out fine.  TO BRINE:  Remove the giblets and rinse the chicken inside and out.  Place 1 c. salt and 5qt. water in a large container.  Stir to dissolve salt.  Submerge chicken in the brine.  Make sure it is completely covered.  Cover and refrigerate for at least 3 hours or up to overnight.  Remove chicken from brine.  Rinse well, pat dry. 
  • Preheat oven to 450°.  Rub the olive oil and 3 of the crushed garlic cloves over the chicken.  Cut the lemon in half and place int he cavity of the chicken along w/remaining 2 garlic cloves and a sprig of rosemary (or a sprinkle of dried rosemary).  Sprinkle salt and pepper over the chicken and stick one ofthe rosemary stalks under the skin.  Place chicken in a roasting pan (I use a 9×13.).  Roast for 30 minutes, then turn oven temp down to 350° and bake for an additional hour.  Remove the chicken to a cutting board or platter. (Use the yummy juices and browned bits in the pan to make a gravy.)   Cover chicken with foil and let rest 10 minutes.  Carve!
  • After you enjoy your chicken dinner, remove all of the meat from the bones.  Refrigerate the meat.  Roast and then boil the carcass to make some AMAZING chicken stock for another recipe!

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