Go Back
Print Recipe
No ratings yet

Garlic Herb Brined and Roasted Chicken

This Garlic Herb Brined and Roasted Chicken is juicy, flavorful, and perfectly golden, thanks to a simple overnight brine and rich garlic herb butter. It’s an easy yet impressive recipe that delivers tender meat, crispy skin, and restaurant-quality flavor every time.
Prep Time8 hours
Cook Time1 hour 15 minutes
Total Time9 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: chicken brine, roasted chicken with peppers

Ingredients

  • 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 fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon lemon zest
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • For Roasting
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 lemon halved
  • 1 onion quartered
  • 3 –4 sprigs each rosemary and thyme
  • 1 cup chicken broth optional

Instructions

  • Combine water, kosher salt, and honey in a large pot. Simmer for 2 minutes, stirring until dissolved.
  • Add bay leaves, garlic, peppercorns, lemon slices, and herbs. Bring to a brief boil, then remove from heat.
  • Cool completely before adding chicken.
  • Submerge the chicken in the cooled brine. Cover and refrigerate for 8–24 hours.
  • When ready, remove chicken and rinse under cold water. Pat dry.
  • Discard the used brine.
  • Mix softened butter, garlic, herbs, lemon zest, Dijon mustard, salt, and pepper in a bowl until smooth.
  • Rub chicken all over with olive oil, salt, and pepper (inside and out).
  • Stuff the cavity with lemon halves, onion quarters, and a few sprigs of rosemary and thyme.
  • Gently loosen the skin over the breast and thighs.
  • Spread garlic herb butter evenly under the skin and over the top of the chicken.
  • Preheat oven to 425°F (220°C).
  • Place chicken breast-side up on a rack in a roasting pan. Add broth to the pan if desired.
  • Roast 1–1¼ hours, or until internal temperature reaches 165°F (75°C).
  • If browning too quickly, tent loosely with foil.
  • Let the chicken rest for 15 minutes before carving.
  • Spoon pan juices over slices for extra flavor. Serve warm.

Video

Notes

Always cool the brine before adding chicken.
Rinse after brining to prevent excess saltiness.
Pat chicken completely dry for crisp, golden skin.
Save the pan drippings for gravy or extra moisture.

Nutrition

Calories: 3199kcal | Carbohydrates: 132g | Protein: 153g | Fat: 237g | Saturated Fat: 96g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 92g | Trans Fat: 4g | Cholesterol: 820mg | Sodium: 39318mg | Potassium: 2550mg | Fiber: 18g | Sugar: 84g | Vitamin A: 5124IU | Vitamin C: 237mg | Calcium: 491mg | Iron: 15mg