A whole chicken dry-brined with salt and roasted with fresh herbs, lemon, and olive oil. Crackling skin, juicy meat, and enough drippings to make the best gravy of your life. Alpha-Gal safe and one of the most useful skills in the kitchen.
What You Need
- 1 whole chicken (3½–4½ lbs)
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp olive oil
- 1 lemon, halved
- 1 whole head of garlic, halved crosswise
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tbsp unsalted butter (or dairy-free alternative)
Method
- Pat the chicken completely dry inside and out. Mix salt, pepper and garlic powder. Rub all over the skin and inside the cavity. Leave uncovered in the fridge for at least 4 hours (overnight preferred — this is the dry brine).
- Remove chicken from fridge 30 minutes before roasting.
- Preheat oven to 425°F (220°C).
- Stuff the cavity with lemon halves, garlic head, and half the herb sprigs.
- Rub the skin all over with olive oil. Tuck butter under the breast skin.
- Truss the legs together loosely with kitchen twine and tuck the wing tips under.
- Place breast-side up in a cast iron skillet or roasting pan. Scatter remaining herbs around.
- Roast for 50–65 minutes until a thermometer reads 165°F in the thickest part of the thigh (not touching bone). The juices should run clear.
- Rest the chicken for 15 minutes before carving — do not skip this.
Tips & Notes
- The overnight dry brine transforms the chicken — the salt draws out moisture, then draws it back in, seasoning the meat all the way through.
- Spatchcocking (removing the backbone and flattening) cuts roasting time to 35–40 minutes and gives more even browning.
- Save the carcass for chicken stock — it is too valuable to throw away.
- Alpha-Gal note: all poultry and olive oil are safe. Avoid any mammalian-based fats (lard, tallow, butter from cows) if you are highly reactive — use olive oil only.
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