Roast Chicken
I make this on a Sunday and always have leftovers. I pack lunch for a couple of days and if I still have any leftovers, I make chicken noodle soup!
Roast Chicken
I make this on a Sunday and always have leftovers. I pack lunch for a couple of days and if I still have any leftovers, I make chicken noodle soup!
Cooking Instructions
- 1
Combine brine ingredients with 4-6 cups of boiling water. Stir to dissolve the salt.
- 2
Cool brine by adding lots of ice cubes to the brine.
- 3
Put chicken in large ziploc bag and pour brine in bag. Marinate in the fridge for at least 4 hours.
- 4
In a large roasting pan, combine Roasting ingredients and mix well then push to sides of pan. Arrange celery sticks in the centre of the pan to keep the chicken from touching the bottom of the pan and place chicken (discard the brine) in the centre on top of the celery.
- 5
Roast at 375 F for 1.5 hrs or until skin is golden and juices run clear.
- 6
Remove from oven and cover with aluminum foil "tent" for 10-15 mins before carving. This step locks in the juices.
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