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Looking forward to making it. What about adding garlic to the brine?
Hi, Cynthia! If garlic is your thing, I’d say go for it.
I made this and brined for the full 24 hours. It was delicious! Next time I will not brine for as long as it was way too moist for my taste.
I made this for last night’s dinner. It was easy and delicious! However, it generated a huge amount of smoke, forcing me to open windows and reset the smoke alarm 4-5 times while it was roasting. I will make this again, but will plan it for weather conducive to open windows.
Very, very good. Thanks for the great recipe.
This looks amazing! Will definitely try it. Question: I don’t like placing/storing food in plastic bags/plastic anything (even more iffy about putting *raw* meat in plastic). Any recommendations on what to use as an alternative? Thanks!
Hi Christina! You can always brine in a big bowl, just cover the top really well! Thanks for your question.
I made this last night and it’s absolutely the best chicken I’ve ever eaten! There weren’t any leftovers. It’s so delicious, I wouldn’t mind having it again tonight. Thanks for this scrumptious recipe!
Is there any reason not to spatchcock the chicken?
Jeffrey, I think you could totally spatchcock the chicken! It will speed up the roasting time a bit, of course, but it should be DEEEEELICIOUS!