Herb Roasted Chicken Recipe

To start the brine, combine the 4 cups water, kosher salt, brown sugar, half of the dried herbs (basil, rosemary, thyme, fennel seeds), and 2 bay leaves in a large saucepan. Bring this mixture to a boil, stirring until the salt and sugar have completely dissolved.

Reduce the heat to low and let it simmer for 10 minutes; this helps the herbs release their aromas and flavors into the liquid.

Pour the hot brine into a deep, large bowl and stir in the 6 cups ice water to cool it down quickly. Set this aside.

While the brine cools, clean the 3 lb chicken by rinsing out its cavity and outer skin under cold water, then place it on a clean surface. Be mindful of cross-contamination with other ingredients or surfaces.

Submerge the chicken completely in the cooled brine. Cover the bowl and let it marinate for at least 1 hour, or up to 6 hours, in the refrigerator.

When you're ready to roast, preheat your oven to 375°F.

Take the chicken out of the brine and place it on a clean surface. Pat it thoroughly dry with paper towels — this helps the skin crisp up nicely in the oven.

Carefully separate the skin from the breast and thigh meat by gently working your fingers underneath. Take the 1 stick butter and rub it generously under the skin, spreading it evenly over the flesh. This butter will melt into the meat as it cooks, keeping it juicy and carrying the herb flavors through.

Rub the remaining dried herbs (basil, rosemary, thyme, fennel seeds) over the outside of the skin. If you want more herb flavor, feel free to add a bit extra. Place the prepared chicken in a roasting pan.

Bake the chicken for about 1 hour and 10 minutes. Baste the chicken halfway through the cooking time, and again during the last 10 minutes, to help the skin brown evenly.

To check if it's done, insert a meat thermometer into the thickest part of the breast; it should read 165°F. If you don't have a thermometer, make a small cut into the thickest part of the thigh near the bone. If the juices run clear yellow, it's ready; if they're still pink, continue cooking.

Once roasted, transfer the chicken to a carving board and let it rest for 10 to 20 minutes. This crucial step allows the juices to redistribute throughout the meat, keeping it tender when you carve.

To serve, start by carving the legs; it's easiest to cut cleanly at the joints.

Remove the wings, then separate the legs and thighs in the same way, cutting at the joints. For the breasts, start at the breastbone and cut downwards, parallel to the rib cage.

Make a deep horizontal cut just above the thigh and wing joints. You can serve the breast meat whole or slice it into thinner pieces.