thank you cynthia

I don’t know who Cynthia is, but this recipe is my all-time favorite roasted chicken. It is salty, juicy on the inside and crisp-skinned on the outside. The key is to plan ahead and brine the bird in salt water. I hope you enjoy it too!

How to brine a chicken

Rinse the chicken and pat dry. Dissolve 1 c. salt in 4 quarts water. Submerge the chicken in the brine, covering completely, and refrigerate for at least 3 hours, or up to 8 hours. Remove from brine and pat dry.

Ingredients
¼ c. extra-virgin olive oil 1 4-5 lb. roasting chicken, brined
5 cloves minced garlic 1 lemon
1 bunch fresh rosemary Salt and pepper

Preheat the oven to 450. Rub the olive oil and 3 of the minced garlic cloves over the outside of the chicken. Cut the lemon in half, squeeze half over the outside, and then place inside the cavity of the chicken with the rosemary and remaining garlic. Sprinkle the bird with salt and pepper. Place chicken in a heavy roasting pan and bake for 30 minutes. Then turn oven down to 350 and bake for an additional hour, or until done.