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Recipe Category / Chicken and Turkey

Brined Roast Chicken

Brined Roast Chicken


                                                                                                                                                  Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • To make the brine, add all of the ingredients for the brine in a pot. Bring to a boil and allow to cool.
  • Put the brine in a large bowl. Add the chicken pieces, making sure they are completely submerged in the brine. Refrigerate for at least 1 hour and up to 6 hours.
  • While the chicken is marinating in the refrigerator, prepare the herb spread. Combine all of the ingredients for the spread in a bowl.
  • Prepare 2 shallow baking pans, by placing rack in each.
  • Before removing the chicken from the brine, preheat oven to 150* C (300* F).
  • Remove chicken from brine and pat dry with paper towels. Place both chicken in a large bowl and add the spread. It might seem like a lot but it isn’t. Toss to coat the chicken in the spread thoroughly.
  • Prepare 2 packets made out of 2 sheets of aluminum foil. Divide the chicken evenly between them and add any remaining spread over them.
  • Close the packets securely and place them on the racks in the baking pans.
  • Place them in the oven and roast for 1 hour. Switch the baking pans, placing the one that was on a higher rack on the lower one, and vice versa. Roast for another 45 minutes to 1 hour. Pierce chicken with a thermometer to check the temperature, it should reach 68* C (154* F).
  • Remove from oven and turn on the grill to 230* C (446* F). Break open the packages so that the chicken can brown. Empty the juices into a saucepan. Cook the chicken under the grill for 10-15 minutes, until golden brown.
  • While the chicken is under the grill, place the saucepan with the juices on high heat. Bring to a boil until it reduces and starts to thicken a little. Add the honey. Remove from heat and add the apple cider vinegar.
  • Place chicken onto a serving platter and serve with sauce.
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Nutrition information per 100 gr.

Calories (kcal)
6 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
2 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
1 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
1 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
4 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
46 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
0 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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