This fingerlicking Roasted Chicken is so juicy, full of flavors and makes an amazing Sunday Dinner
I almost always let my poultry ( or pork at times) take a bath
The flavor will be all the way through to the bone, and it gets oh so juicy and tender!
It takes some time & love cause it is slow cooking, perfect on Sundays.
What you need for the Chicken Brine:
1 cup kosher salt
1/4 cup sugar
5 garlic cloves (crushed a little)
2 bay leaves
1 teaspoon black pepper
1 onion quartered, 1 Lemon sliced
1 Organic corn fed Chicken ( or from your favorite Butcher)
Now take a cup of water and bring it to a boil, add all your ingredients. let the salt and sugar dissolve. Add it to a bowl, big enough for your chicken and a plate to weight it down. Let it cool down. Add 4-5 cups of cold water ( so the chicken is completely covered)
Weight it down with a plate and let it brine overnight.
Now this is IMPORTANT: rinse your chicken with cold water and pat it dry, do not miss out on that step!!!
What you need to Roast the Chicken:
6 tablespoons of butter
2 garlic cloves
2 tablespoons of fresh chopped parsley
1/4 teaspoon grounded black pepper
pinch of paprika
lemon zest of one lemon
Set the oven to 350 Fahrenheit or 180 Celsius.
Melt 6 tablespoons of butter. With that melted butter combine lemon zest, the 2 garlic cloves ( pressed), the 2 tablespoons of fresh chopped parsley, 1/4 teaspoon black pepper, pinch of paprika in a bowle.
With your finger carefully go under the chicken breast skin, so you loosen it up and you can fill it with your yummy butter. Use a Tablespoon to do so.
Add 4 tablespoons under the pockets and massage the skin to spread the butter mixture.
The rest of the butter mixture will be brushed all over the bird onto the skin.
Bake for 1-1/2 hours