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Dry Brined Citrus Chicken

Why did the chicken cross the road? It was trying to escape a bland recipe. I know, stick to my day job right, lol. This is one chicken recipe you will definitely want to try - it's quick prep and makes for one if not several delicious meals.


Dry brining is similar to a wet brine without the wet. The salt draws moisture from the chicken and gives a crispy skin once roasted. It also creates some mouthwatering, tender, juicy meat with tons of flavor from the added seasonings. This technique makes for one delicious bird that will probably have you cooking your chicken this way for many meals to come.

Prep Time: 8 minutes

Cook Time: 1 Hour 20 Minutes

Total Time: 25 1/2 Hours

Yield: 4 to 6 Servings


Equipment

Chef's Knife

Cutting Board

Half Sheet Pan

12" Cast Iron Skillet

Microplane or Peeler

Ingredients

1 5-6 lb whole chicken 2 small Clementines or Mandarin oranges, zested

2 garlic cloves, smashed

2 Tbsp extra virgin olive oil

1 Tbsp kosher salt

1 1/4 Tsp course ground black pepper

1 1/4 teaspoons Herbe de Provence

Directions:

1. Clean your chicken well with lemon water or vinegar water and place on a sheet pan.


2. Make a rub for the chicken by combining the orange zest, the juice of half a clementine (see note*), 1 tablespoon olive oil, 2 1/2 teaspoons salt, ground black pepper, and Herbe de Provence in a small bowl.


3. Using a paper towel, pat the outside of the chicken until dry. Slide your fingers between the skin and the breast meat as well as the legs to loosen the skin. This will create room for the rub to placed all over the chicken.


4. Rub 3/4 of the seasoning mixture under the skin into the breast and leg meat. Sprinkle the remaining seasoning mixture, clementines, and garlic cloves inside the cavity of the bird (see note**).


4. Place the chicken in the refrigerator, uncovered, for 24 hours. I know, but don't panic. This is when the magic happens.

5. Preheat oven to 350 degrees.


6. Roast chicken in the preheated oven for at least 1 hour and 20 minutes or until internal temperature reaches 165 degrees using a thermometer. The best place to take the temperature is in the thickest part of the thigh and the juice should run clear.


7. Remove from the oven, cover loosely with aluminum foil, and allow to rest for 20 minutes before carving.


*Note: Don't toss the clementines after juicing them. Place them inside the cavity of the chicken before roasting for a little extra flavor.

**Note: You can also spatchcock (butterfly) the chicken which allows it to cook more evenly in the oven or on the grill.

For a complete meal, here are a few recommended side dishes:


Vegetables

Sauteed Green Beans w/Garlic

Steamed Normandy Vegetables

Roasted Asparagus w/Lemon and Parmesan


Starches

Herb Quinoa

Steamed Brown Rice

Roasted Red Potatoes

 

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INFO@KNIFEANDFAULK.COM 972.439.5063

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