{"id":11387,"date":"2017-12-10T15:05:19","date_gmt":"2017-12-10T20:05:19","guid":{"rendered":"https:\/\/www.thatorganicmom.com\/?p=11387"},"modified":"2022-06-29T13:32:55","modified_gmt":"2022-06-29T17:32:55","slug":"best-roasted-chicken-ever-recipe","status":"publish","type":"post","link":"https:\/\/www.thatorganicmom.com\/best-roasted-chicken-ever-recipe\/","title":{"rendered":"Best Roasted Chicken Ever Recipe"},"content":{"rendered":"

My Instant Pot Chicken<\/a> has been pretty popular and for grilling, you can't beat heavenly chicken<\/a>. Wondering why I created the Best Roasted Chicken Ever Recipe? Recently, I wanted to create a roasted chicken worthy of serving to guests.<\/p>\n

My best roasted turkeys have always been the ones that I soak in a brine overnight<\/strong>. So, thinking about this, I decided to use my favorite turkey brine<\/em> recipe on my weekly two-pack of chickens.<\/p>\n

This two-pack of organic chicken from Costco<\/a> is the reason I got in the habit of cooking two whole chickens each week. I figured if I'm going to the trouble of cooking one chicken, I may as well cook two. The chicken from this recipe is so delicious and juicy I couldn't believe how much better it tasted than any other chicken I've made. I still used the bones in my instant pot to make bone broth, but you can easily do that in a pot on the stove or crockpot.<\/p>\n

From my previous bone broth posts<\/a> I've had a number of people ask me how I would cook my two chickens if I didn't have an instant pot. I would start by roasting my chickens just like this.<\/p>\n

Start with making the brine. All it takes is a few simple ingredients. I used honey, Himalayan salt, peppercorns, lemon juice and rosemary. I have fresh rosemary growing outside my kitchen which and the flavor is amazing. You can use Bay leaves in place of the rosemary if you like.<\/p>\n

\"Best<\/p>\n

Dissolve the salt and honey in a smaller portion of the water then add more water to make a full gallon of brine, that way you don't have to wait for it to cool before adding the chickens. The chickens need to be soaking in the brine for about 6 hours so I typically just leave mine in the fridge overnight. If you would like to make this recipe using only one chicken, simply cut the recipe in half.<\/p>\n

If you have iron skillets I highly recommend cooking the chickens side by side in the oven! Something about a chicken cooked in an iron skillet has the best flavor. My Best Roasted Chicken Ever Recipe<\/strong> is no exception. Once you remove the chicken, make sure to save all the drippings because there is so much flavor in there. Make gravy with it, add it to a soup, or pour it over your chicken! Yum!<\/p>\n

One other note, while undercooked chicken can be dangerous, take care not to overcook your chicken! There's nothing worse than dry over-cooked chicken<\/strong>. Use a meat thermometer<\/a> and you'll make perfect chicken<\/strong> every time. I set mine to alarm when the temperature reaches 165 degrees.<\/p>\n

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\"Best<\/div>\n\n<\/div>\n

Best Roasted Chicken Ever<\/h2>\n
\"Dairy<\/div>
Dairy Free<\/div><\/div>
\"Gluten<\/div>
Gluten Free<\/div><\/div>
\"Keto\"<\/div>
Keto<\/div><\/div>
\"Low<\/div>
Low Carb<\/div><\/div>
\"Paleo\"<\/div>
Paleo<\/div><\/div>
\"Sugar<\/div>
Sugar Free<\/div><\/div>
\"Trim<\/div>
Trim Healthy Mama<\/div><\/div><\/span>\n\n
<\/div>\n<\/span>Rebecca Huff<\/span><\/span>\n
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For a tender, juicy chicken, put the time in to do this brine and you'll never go back to boring and dry plain roasted chicken again!<\/span><\/div>\n
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