Whole roasted chicken

Ingredients

Chicken - 1 whole (3-4lb)

Olive oil - 3 tblspn

a. For brine

1. Water - 2l

2. Salt - 1/3 cup

3. Garlic - 6 cloves, crushed

4. Pepper - 1tblspn

5. Rosemary - 2-3 sprigs

6. Parsley - 8-10 sprigs

7. Maple syrup - 3 tblspn

8. Lemon - 1 whole, quartered

b. For dry rub

1. Cayenne pepper - 1 tblspn (more or less if preferred)

2. Garlic powder - 1 tblspn

3. Onion powder - 1 tblspn

4. Pepper - 1/2 tblspn

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Method

a. For brine

1. Bring 1l of water to a simmer.

2. Add in all the ingredients for the brine. stir until the salt is completely dissolved.

3. Add in the remaining water.

4. Once the liquid comes to a room temp, add the chicken.

5. Brine from anywhere between 12-16hrs.

b. For Roasting

1. Remove the chicken from the brine, dry it thoroughly. Set aside until it comes to room temp.

2. Preheat the oven to 350F.

3. Prepare a roasting pan with rack.

4. Brush the chicken with olive oil and generously spread the dry rub mixture.

5. Truss the chicken and place on rack, breast side up.

6. Cook for approximately 2.5-3hrs or until a thermometer measures an internal temp of 165F. Baste the chicken with the drippings every 20-30min.

7. For the last 20min, increase the oven temp to 425F for crisp chicken skin.

8. Serve with roast veggies.