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Roast Chicken

For Roast Chicken


whole chicken
flavored butter 
olive oil & sea salt


water 2 L
maldon salt 100 g
garlic 6 cloves
bay leaves 3 pc
honey 6 tbsp
sherry vinegar 6 tbsp
star anise 3 pc
peppercorns 1 handful
fresh parsley 1 handful


  • Boil the brine and cool 

  • Brine the chicken for  8-24 hours in fridge

  • Rinse chicken in clean cold water and pat dry 

  • Leave uncovered to dry in fridge

  • Bring the bird up to room temp

  • Rub some flavored butter underneath skin 

  • Rub a little olive oil and sea salt on outer skin

  • Bake at 240c for 10 mins then reduce to 200c until reaching an internal temp of 70-71c

  • Rest for 30 mins until 73-74c


  • Brining: season chicken throughout, tenderize meat and retain moisture
  • Butter underneath skin: melted butter baste meat keeping moist, crisp up skin
  • Resting: allow meat to relax and juices to redistribute result in a more flavorful and tender chicken


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Roast chicken time: ~20 mins/500 g/ 180c with fan

credit to chefthombateman

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