Remove all parts that may be in the cavity of your chicken.
Rub the whole chicken down with the kosher salt.
Place 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 degrees. 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.
Bake for 35 minutes.
While the chicken is roasting, mix butter, herbs, and garlic in a small saucepan. Heat on low until melted.
After 35 minutes, reduce oven temp to 350 degrees.
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 degrees in the fattest 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.
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.
Dry Brined Chicken
Amount Per Serving
Calories 371Calories from Fat 243
% Daily Value*
Saturated Fat 9g56%
Vitamin A 465IU9%
Vitamin C 3.1mg4%
* Percent Daily Values are based on a 2000 calorie diet.