Brined Roast Chicken

• large chicken↗1

  (about 1.7kg)

• garlic powder↗1 tsp tsp
• onion powder1 tsp tsp
• soft light-brown sugar↗1 tsp tsp
• vegetable oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Pat the chicken dry with a paper towel and remove any strings before placing it in a roasting pan. Using a mortar and pestle, crush together garlic powder, onion powder, sugar, 2 tbsp coarse sea salt and ½ tsp finely ground black pepper. Working your hands under the skin at the neck and around the breast, gently separate the skin from the meat. Rub the brine all over the surface, working it under the skin and into the cavity. Chill uncovered for at least 12 hours, up to 24 hours if you have time. Remove from the fridge 1 hour before cooking and wipe off any remaining brine from the skin so it doesn’t burn. Rub the whole chicken with vegetable oil.

2. 2

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Roast the chicken in the brine for 15–20 minutes, then baste with pan juices. Reduce the temperature to 180 °C/160 °C with convection/gas 4 and continue cooking for another 1 hour to 1 hour 15 minutes, until done. The juices should be clear and a meat thermometer should read 75 °C. Remove the chicken from the pan and let it rest for at least 10–15 minutes before serving.