780 minutes
Experience the delightful simplicity of making a perfectly juicy chicken in one pot. This recipe takes you through the steps of brining, cooking, and serving your chicken with confidence and ease.
Kosher Salt, Dissolved in water for brining
0 oz
Roaster Chicken, Brined
0 lb
Peanut Or Canola Oil, Rubbed on chicken
teaspoons
1. Brine the Chicken
Begin by brining your chicken to ensure it stays moist and flavorful. Dissolve ⅓ cup of kosher salt in enough water to fully submerge the chicken. Place the chicken in a container, cover it, and let it rest in the refrigerator for 8 to 12 hours.
2. Preheat Oven and Dutch Oven
While the chicken is brining, preheat your oven to 550°F with a 4-quart cast-iron Dutch oven inside. This preheating step is crucial because the high temperature will help to quickly brown the skin and lock in the juices when you cook the chicken.
3. Prepare the Chicken
Once brining is complete, take the chicken out of the fridge. Pat it dry thoroughly with paper towels and let it come to room temperature. Rub the chicken with 2 teaspoons of peanut or canola oil and sprinkle it with 1 teaspoon of kosher salt. This helps to ensure even browning and a crispy skin.
4. Cook the Chicken
Carefully place the prepared chicken into the hot Dutch oven, cover it, and cook in the oven for 15 minutes. After 15 minutes, remove the lid and allow the chicken to cook uncovered for an additional 12 minutes, basting it with its own juices if you wish.
5. Rest and Serve
Once the cooking time is up, remove the Dutch oven from the oven. Cover the chicken and let it rest for 10 minutes. Afterward, uncover the chicken and let it rest for another 5 minutes to finish settling. Finally, remove the chicken from the pot, dip it in its delicious juices, and serve.
Opt for bone-in, skin-on pieces such as thighs or drumsticks to retain moisture and flavor.
Brown the skin over medium-high heat until golden and crispy, searing in batches if necessary.
Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety and juiciness.
Deglaze the pan with wine, stock, or sherry, scraping up the fond to enhance the dish.
Let the chicken rest for 5-10 minutes after cooking to redistribute juices.
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