Christmas Roaster
Ingredients
Dry Brine 1 Best Dressed Chicken Roaster
- 2 tablespoons kosher salt
- 4 cloves garlic, crushed
- 2 tablespoons fresh thyme leaves
- Zest of 1 orange
- 1 teaspoon black pepper
For Roasting
- 1 orange, halved
- 1 bunch of mixed fresh herbs (sage, thyme, rosemary)
- 1 large bunch fresh thyme (for basting brush)
- 2 tablespoons olive oil, and Additional kosher salt and pepper to taste
- Kitchen twine
Instructions
Day Before
- Remove giblets from the chicken cavity and pat the bird thoroughly dry with paper towels.
- Combine kosher salt, crushed garlic, thyme leaves, orange zest, and black pepper in a small bowl.
- Gently loosen the skin over the breast and thighs without tearing it.
- Work the dry brine mixture under the skin, directly onto the meat, and all over the outside of the bird.
- Place the chicken on a wire rack set over a baking sheet. This setup allows for better air circulation, preventing the chicken from sitting in its juices and ensuring the skin dries evenly. This is crucial for achieving that perfect crispy texture.
- Refrigerate uncovered for 24 hours to allow the skin to dry and the brine to do its flavour work.
Day of Roasting
- Remove chicken from refrigerator 1 hour before cooking to come to room temperature.
- Preheat oven to 425°F (220°C).
- Gently rinse off the brine and pat the chicken completely dry.
- Stuff the cavity with the orange halves and fresh herb bunch.
- Rub the skin with olive oil and season lightly with additional salt and pepper.
- Place chicken breast side up on a rack in a roasting pan.
- Create your basting brush by tying a bunch of fresh thyme together tightly with kitchen twine.
Roasting Method
- Place the chicken in the oven and roast for 15 minutes at 425°F.
- Reduce temperature to 375°F and continue roasting for approximately 45-60 minutes.
- Baste the chicken every 20 minutes using the thyme brush to collect the pan juices and brush over the bird.
- Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh (should read 165°F).
- If skin needs additional browning, broil for 2-3 minutes, watching carefully to prevent burning.
Finishing
- Remove from oven and tent loosely with foil.
- Let rest for 15 minutes before carving.
- Carve following the sequence: legs, wings, then breast meat.
- Slice breast meat against the grain for maximum tenderness.
- Chef's Note: "One of my favourite kitchen secrets is using a bunch of fresh thyme tied with kitchen twine as a basting brush," shares Chef Jacqui Tyson. "It's not just about keeping the bird moist - the thyme releases its essential oils during basting, creating an amazing depth of flavour that you simply can't achieve any other way. This little extra step makes all the difference between a good roast chicken and an unforgettable one."
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