Perfectly Buttery Brined Roast Chicken

This simple brining method ensures a whole half-chicken stays juicy and crispy. By soaking the chicken in a seasoned saltwater brine, then roasting it with butter under the skin, you get a flavorful, tender roast that’s easy to make and perfect for two

Ingredients:

For the Chicken:

• 1 half whole chicken (about 2.5–3 lbs)
• 4 tablespoons unsalted butter (cold, not melted)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• A pinch of finely chopped parsley or thyme (your choice)

For the Brine:

• Enough water to fully cover the chicken (about 1 quart)
• 1 bay leaf
• 1 whole garlic clove
• A few whole black peppercorns
• 2 tablespoons kosher salt (about 30 g per liter of water)
• 1 teaspoon sugar (about 10 g per liter of water)

Preparation:

1. Place the cleaned half-chicken into a container and cover it fully with cold water.
2. Remove the chicken and pour the water into a pot for boiling.
3. Add salt and sugar to the water and heat, stirring until completely dissolved.
4. Add bay leaf, garlic, and peppercorns. Let the mixture simmer gently for 1–2 minutes.
5. Remove from heat and let the brine cool completely.
6. Once cooled, pour the brine over the chicken, making sure it’s fully submerged. Refrigerate for at least 2 hours and up to 6 hours.
   • Tip: For longer brining, reduce salt quantity to avoid oversalting; you can always season later.
7. Preheat oven to 375°F (190°C).
8. Remove the chicken from the brine and pat dry thoroughly with paper towels.
9. Spread 2 tablespoons of butter evenly in a roasting pan.
10. Lightly season the chicken with salt if needed.
11. Place the chicken in the pan. Carefully loosen the skin and spread the remaining butter under it over the entire surface.
12. Drizzle olive oil on the chicken and rub it evenly.
13. Sprinkle chopped parsley or thyme and season with pepper to taste.
14. Roast at 375°F (190°C) for 20 minutes.
15. Remove from oven, reduce heat to 340°F (170°C).
16. Spoon some pan juices over the chicken, return to oven, and continue roasting for 25–35 minutes until fully cooked (internal temp 165°F).
17. Check doneness before serving. If not done, baste again with pan juices and roast a bit longer.

Notes:
This brining method adds moisture, so the meat stays juicy and tender. The butter under the skin helps achieve a crisp, flavorful crust, and the chicken can roast longer without drying out or burning.