As an Amazon Associate, I earn from qualifying purchases.
Learn the secrets to making the perfect Dry Brine Chicken each and every time. This is hands down the best roasted chicken you will ever make.
If you have tried to roast a chicken before and were disappointed with the results, this is the recipe for you. You’re going to freaking rock this chicken.
Bawk, Rockin’, Meats <—- little known Chemical Brothers song.
Looking for a smaller version of this recipe that doesn’t require an oven? Check out our Air Fryer Cornish Hen recipe.
What Is Dry Brine Chicken?
Dry brining is a super-easy method for ensuring the juiciest chicken ever. You use salt to draw out the moisture in the meat. At first glance, that seems like a guaranteed way to serve dry chicken, but stay with me here!
You allow the salt to sit on the chicken for at least 12 hours. It initially will pull the moisture up to the surface of the chicken…but then something magical happens.
That moisture then mixes with the salt and goes back down into the meat. You’re essentially marinating this bird in a continuous cycle of awesome food science.
Can you dry brine chicken too long?
Yes. Too much of a good thing isn’t always better. I recommend a minimum of 12 hours for dry brining chicken and a maximum of 2 days.
How to Dry Brine a Whole Chicken
I’ll walk you through it with some tips and tricks and photos, and you’ll find a printable recipe card at the bottom of the post with exact measurements and cooking times.
Take the whole chicken and remove any parts that come in the cavity. Rub the entire chicken down with kosher salt, making sure you get all the nooks and crannies. Try to get some salt between the skin and breasts at the neck.
Place your chicken in a large bowl or a roasting pan and tent it with foil. You want the foil to keep the raw chicken from touching anything in your fridge, while still making sure there is good airflow around the chicken. Put the chicken in the fridge for 12-48 hours.
One hour before cooking, remove the chicken from the fridge and carefully rinse all the salt from the body. Let sit at room temperature for 50 minutes.
Arrange the chicken on a rack in your roasting pan of choice (I use my larger Dutch oven) and add whatever herbs, veggies, and extras you love with your roast chicken (I have some suggestions in the printable recipe card below).
Bake that beautiful bird for 35 minutes at 425˚F, and then reduce the oven to 350˚F. Continue to cook the chicken until a meat thermometer reads 165˚F in the largest part of the thigh keeping the tip off of the bone (~30-45 more minutes).
Pro Tips/Recipe Notes For Perfect Roast Chicken
- This recipe is based on the Very Classic Dry Brine Roast Turkey recipe from Bon Appetit which makes the best turkey you have ever truly had. I’ve adapted it to our tastes and for making a much smaller bird.
- Feel free to nestle some potatoes, carrot chunks, or other veggies in the roasting pan while the chicken is cooking. This makes it an awesome one-pot meal!
- If your oven tends to run hot and the top of the chicken is getting too crispy, loosely tent a piece of foil over the top in the final stages of cooking.
- I know 2 tbsp of kosher salt sounds like a lot, but it will all be rinsed off prior to cooking.
Dry Brine Chicken
Equipment
Ingredients
- 1 whole chicken {4-5 lbs}
- 2 tbsp kosher salt {I use Diamond}
- 2 sprigs fresh rosemary
- 2 tbsp unsalted butter
- 2 cloves garlic {chopped}
- 1/2 tsp smoked paprika
- 1 sprig fresh thyme {optional}
- 1 sprig fresh sage {optional}
Instructions
- Remove all parts that may be in the cavity of your chicken.1 whole chicken
- Rub the whole chicken down with the kosher salt.2 tbsp kosher salt
- Place the chicken in a bowl or roasting pan and loosely tent with foil. Place in the fridge for at least 12 hours, or up to two days.
- One hour prior to cooking, remove the chicken from the fridge and carefully rinse all the salt from the body. Let sit at room temperature for 50 minutes.
- Preheat oven to 425˚F. Place rack in lower third of the oven.
- Place chicken on a baking rack in a dutch oven or roasting pan. Tuck some fresh rosemary around the legs.2 sprigs fresh rosemary
- Bake for 35 minutes.
- While the chicken is roasting, mix butter, herbs, and garlic in a small saucepan. Heat on low until melted.2 tbsp unsalted butter, 2 cloves garlic, 1/2 tsp smoked paprika, 1 sprig fresh thyme, 1 sprig fresh sage
- After 35 minutes, reduce oven temp to 350˚F.
- Pour the butter and herb mixture over the chicken and place back in the oven. Baste in 10 minutes.
- Continue to cook the chicken until a meat thermometer reads 165˚F in the largest part of the thigh keeping the tip off of the bone (~30-45 more minutes).
- Allow the chicken to rest on the counter 10 minutes before carving.
Notes
- I know 2 tbsp of kosher salt sounds like a lot, but it will all be rinsed off prior to cooking.
- Feel free to nestle some potatoes, carrot chunks, or other veg in the roasting pan while the chicken is cooking.
- If your oven tends to run hot and the top of the chicken is getting too crispy, loosely tent a piece of foil over the top in the final stages of cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks wonderful — definitely going to try it, thank you! One question: Is there a reason not to smear on butter &/garlic before first putting the bird in the oven?
Hi Nancy, you can do it that way, but I find the skin takes on more of the flavor if you do it partially through the cooking process.
I raise all our own meat chickens in our backyard. Always looking for easy recipe ideas. We have chicken once a week (at least), plus leftover meals and the kids love having shredded chicken for sandwiches.
I love hearing that, Rebecca! A whole chicken is the gift that keeps on giving – shredded chicken, bone broth, etc.
We raise chickens but only for eggs. Someday we might try meat chickens, but we don’t have much space left.
This sounds awesome. Nothing more disappointing than going to all the trouble of making a whole bird and having it taste bland. Couldn’t figure out what I was doing wrong. One question please, do you salt the inside of the cavity when you brine or just rub salt all over the outside? Again, thx for the post
Just the outside! 🙂
I am new to your site and I LOVE it! Your recipes are great. Your writing is witty and even makes me laugh out loud. And here’s a secret – I rarely “jump to recipe” and haven’t even considered unsubscribing. Keep ‘em coming, you make Whole30 so easy to keep up with!
Aww, thanks, Debra! I make sure the recipes don’t have “fluff” in there. Just the facts and tips and tricks. But it doesn’t mean they have to be boring. 😉
I made this chicken for dinner tonight..it’s soooo good!
So glad you enjoyed it, Marcia! And hopefully the stock you make from it will be delicious as well.
This is equally weeknight dinner, and dinner party perfect! The salting and refrigerating for 12 hours is the hardest step. The leftovers (should you have any) are great next day for lunch to top a salad or to make a yummy sandwich! My entire family gave this a thumbs up!
I’m so glad you all liked it, Alison! Thanks so much for taking the time to leave a comment. 🙂
I am curious about the “dry brine”, because I now cook all my steaks that way( especially if it’s 1-2” thick! I usually rub them with a tablespoon or so of salt, leave them out at room temperature for 1-1 1/2 hours, then lightly rinse off, pat dry, then do a reverse sear- slow oven temp(220-250) , when your meat thermometer reads 10-15’ less than your done temp, take out @ put into a medium-high cast iron pan for 40 seconds to minute per side while spooning your butter or oil butter mix on your steak, after getting all sides I let rest for couple minutes to get even juicier! I find this is the best way to get a juicy steak that is cooked evenly & perfect every time! No GUESS work, especially on thicker cuts like rib eye or strip steak????
Sounds delicious Rick! We only grill steak but this method sounds amazing.
Dry brining roasted chicken and turkey is totally the way to go and so much less messy than a bucket of brine.
I made the perfect Roast Chicken about a week ago. I had bought the organic chicken (2) from Costco because I wanted to use all the chicken and make broth also. Fanny-tastic turnout…. I have been using the chicken all week in different recipes also. Still tastes fresh… Great post and thank you Sarah for sharing the recipe …. gonna keep on making it this way.
Steph
So glad you enjoyed it Steph and braved the tropical heat to use your oven! 🙂
Sounds delicious! I always brine my pork chops but forget about brining chicken.
Do you dry brine or wet brine them? I have pork chops in the freezer from our butcher box order and honestly, I never cook chops.
I wet brine them. I usually use one of these recipes: https://www.realsimple.com/food-recipes/recipe-collections-favorites/brine-recipe
Thanks!
Haha! Chemical Brothers. Many years ago, my husband tried to induce labor by blasting Chemical Brothers at my belly. He hope the low end rumblies do it’s thing and the kid would magically be born on Halloween. The kid duly ignored the request and did her own thing almost 2 weeks later.
Hee hee, I was wondering if anyone would pick up on that! You get a gold star.
Was her due date on Halloween or was he just trying to be cute with a desired birthday?
If I left this in the oven for 2 hours, do you think irreparable damage would be done? I’m looking for more “Sunday dinner” recipes I can put in the oven before leaving for church, and they’re all roasty and deliciuos when I get home. (Like my grandma’s roast beef!)
I think it would be ok. Perhaps a little dry, but ok. Our oven has a “cook time” function, where the oven turns off after the timer that you set goes off. If you have that option, it might work out.
I made it tonight and it was great!!! I have the bones in a container to make my chicken broth tomorrow. We had a very small container of leftovers so that I can make some fried rice and a chicken pizza 🙂 Thanks for the great recipe!! I know that I am going to try it again soon.
Like the first post, I make my chicken like this too, except for the smoked paprika part! Yum. Will try immediately!
I have to say though, I snickered a little at your suggestion to save the leftovers for another meal AND soup! Leftovers????? Never heard of them!!
Ah, the joys of growing children…..
I have tried a ton of different recipes for roast chicken but it sounds like this is the one that I am making this week!! Thanks for the great idea 🙂 I am saving it right now!!!
You’re not going to believe this. Besides the smoked paprika, this is exactly how I make a Roasted chicken. I also gring up a clove of garlic and smear it under the skin.
Right now, I am shocked that you would even touch a whole chicken. LOL, love you girl. Let’s make some chicken and have someone rub our feet.
Ha! Your readers are going to think I’m a priss.