Ingredients:

  • 1 gallon (3.8 liters) water
  • 1/2 cup (100g) kosher salt
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (6g) black peppercorns, crushed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 lemon, halved
  • 1 whole chicken (3-4 lbs / 1.4-1.8 kg), giblets removed
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) dried rosemary
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) paprika
  • 1/2 lemon, quartered
  • 1 head of garlic, halved horizontally
  • 1 small onion, quartered

Instructions:

  1. Combine brine ingredients in a large pot. Submerge chicken completely, cover, and refrigerate for 2-24 hours.
  2. Preheat oven to 425°F (220°C).
  3. Remove chicken from brine (if brining), rinse thoroughly, and pat completely dry with paper towels.
  4. In a small bowl, combine olive oil, salt, pepper, thyme, rosemary, garlic powder, and paprika. Rub mixture all over the chicken, inside and out.
  5. Place lemon quarters, garlic halves, and onion quarters inside the chicken cavity.
  6. Place chicken on a roasting rack in a roasting pan. Roast for 15 minutes.
  7. Reduce oven temperature to 375°F (190°C) and continue roasting for 1 hour - 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste with pan juices every 20 minutes (optional).
  8. Remove chicken from oven and let rest for 15 minutes before carving.