Garlic Herb Brined and Roasted Chicken

There’s nothing quite like the aroma of a perfectly roasted chicken filling your kitchen. This Garlic Herb Brined and Roasted Chicken recipe combines the juiciness of a brined bird with the rich, buttery flavor of fresh herbs, garlic, and lemon. The result is golden, crispy skin and tender, flavorful meat that’s impossible to resist.

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Why You’ll Love This Recipe

• Juicy Every Time: Brining locks in moisture, so the chicken stays succulent even after roasting.
• Bursting with Flavor: A blend of fresh herbs, garlic, and citrus creates a mouthwatering aroma and taste.
• Easy and Impressive: Simple steps lead to a dish that looks (and tastes) like it came from a restaurant kitchen.
• Perfect for Any Occasion: Ideal for Sunday dinners, holidays, or when you just want to impress your guests.

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What Is Brining and Why It Works

Brining is the process of soaking meat in a seasoned saltwater solution. It allows the chicken to absorb moisture and flavor before cooking, resulting in a bird that’s juicy and tender throughout. The salt breaks down some of the muscle proteins, so the meat retains its natural juices.
Adding herbs, garlic, honey, and lemon to your brine enhances both the flavor and aroma of the finished roast.

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Ingredients

the Brine

• 1 whole chicken (3–4 lbs)
• 8 cups water
• ⅓ cup kosher salt
• ¼ cup honey
• 3 dried bay leaves
• 5 garlic cloves, lightly smashed
• 1 tablespoon black peppercorns
• 10 sprigs fresh parsley
• 3 sprigs rosemary
• 7 sprigs thyme
• 2 lemons, sliced

Garlic Herb Butter

• ½ cup unsalted butter, softened
• 4 garlic cloves, minced
• 1 tablespoon each: fresh rosemary, thyme, and parsley, finely chopped
• 1 tablespoon lemon zest
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

For Roasting

• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 lemon, halved
• 1 onion, quartered
• 3–4 sprigs each rosemary and thyme
• 1 cup chicken broth (optional, for roasting)

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Step-by-Step Instructions

Step 1: Prepare the Brine

In a large pot, combine the water, kosher salt, and honey. Simmer for about two minutes, stirring until the salt dissolves.
Add bay leaves, garlic, peppercorns, lemon slices, and herbs. Bring to a quick boil, then remove from heat and let cool completely.
Tip: Never add chicken to warm brine—it must be fully cooled to prevent bacterial growth.

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Step 2: Brine the Chicken

Once the brine is cool, submerge the whole chicken. Cover and refrigerate for 8 to 24 hours, ensuring the chicken stays completely immersed.
When done, remove the chicken and rinse thoroughly under cold water to remove excess salt. Discard the brine—do not reuse it.

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Step 3: Make the Garlic Herb Butter

In a small bowl, mix the softened butter with garlic, rosemary, thyme, parsley, lemon zest, Dijon mustard, and a pinch of salt and pepper.
This rich compound butter will flavor the chicken from the inside out and help the skin crisp beautifully.

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Step 4: Prepare the Chicken for Roasting

Pat the brined chicken completely dry with paper towels. Rub it all over with olive oil, then season generously with salt and black pepper inside and out.
Stuff the cavity with lemon halves, onion quarters, and a few sprigs of rosemary and thyme.

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Step 5: Apply the Garlic Herb Butter

Carefully loosen the skin over the breast and thighs using your fingers or the back of a spoon. Spread the garlic herb butter evenly under the skin and over the top.
Rub any remaining butter over the wings and legs.

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Step 6: Roast the Chicken

Preheat the oven to 425°F (220°C).
Place the chicken breast-side up on a rack in a roasting pan. If desired, pour a cup of chicken broth into the pan to keep it moist and create flavorful drippings.
Roast for 1 hour to 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165°F (75°C). If the skin begins to brown too quickly, tent loosely with foil.

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Step 7: Rest and Serve

Remove the chicken from the oven and let it rest for at least 15 minutes before carving. This step allows the juices to redistribute throughout the meat.
Carve and serve warm, spooning the pan drippings over the slices for extra richness.

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Recipe Tips and Variations

• Don’t skip the rinse: After brining, always rinse the chicken to remove excess salt.
• Dry is key: A dry chicken equals crisp skin. Make sure it’s completely patted down before roasting.
• Use fresh herbs: Fresh rosemary, thyme, and parsley make a world of difference in aroma and flavor.
• Add vegetables: Roast carrots, potatoes, or Brussels sprouts in the pan for a one-dish meal.
• Save the drippings: Use the juices from the pan to make a simple gravy or drizzle over the meat.

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Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm slices in a covered dish in a 350°F oven until heated through, or enjoy cold in salads and sandwiches.
• Freezing: The cooked chicken can be frozen for up to 2 months. Wrap tightly in foil or freezer bags.

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Serving Ideas

This roasted chicken pairs beautifully with:

• Creamy mashed potatoes or roasted garlic potatoes
• Sautéed green beans or asparagus
• A fresh garden salad or Caesar salad
• Warm dinner rolls or crusty bread