Best Brined Roast Chicken

Gluten Free
Dairy Free
Low Fod Map
Health score
10%
Best Brined Roast Chicken
135 min.
4
447kcal

Suggestions


If you're looking for a show-stopping centerpiece for your next meal, look no further than this Best Brined Roast Chicken! Not only is this dish gluten-free, dairy-free, and low FODMAP, but it's also packed with rich flavors that are sure to impress your family and friends. Imagine the aroma of a perfectly roasted chicken wafting through your kitchen, enticing everyone to gather around the table.

The secret to this succulent roast chicken lies in the brining process, which infuses the meat with moisture and flavor, ensuring that each bite is juicy and tender. The combination of a Mexican Tropical Chile brine and a hint of Chinese star anise and orange zest creates a delightful harmony of bold and subtle notes that will tickle your taste buds. Plus, it’s surprisingly easy to prepare—just a little advance planning goes a long way!

Whether you’re serving this glorious roast chicken for lunch, dinner, or as the main dish for a special occasion, it brings a touch of sophistication without overwhelming your schedule. This recipe is designed to serve four, making it perfect for a cozy family meal or a gathering with friends. Pair it with your favorite accompaniments for a complete and satisfying dining experience. So why wait? Dive into this flavorful journey and elevate your cooking game with the Best Brined Roast Chicken today!

Ingredients

  • servings mexican tropical chile brine 
  •  meat from a rotisserie chicken rinsed
  • servings star anise-orange brine or chinese
  • tbsp vegetable oil 
  • servings accompaniments 
  • servings accompaniments 

Equipment

  • oven
  • roasting pan
  • kitchen thermometer
  • aluminum foil

Directions

  1. Prepare brine. Put chicken breast-down in brine, weight with a small plate, cover, and chill at least 8 and up to 12 hours.
  2. Drain chicken (discard brine) and pat completely dry inside and out. Rub chicken all over with oil, then set breast-up on a V-shaped rack in a 12- by 17-in. roasting pan; tuck wing tips under if you like.
  3. Let chicken stand at room temperature 30 minutes. Meanwhile, preheat oven to 40
  4. Roast until an instant-read thermometer inserted horizontally through thickest part of breast reaches 160, 45 to 55 minutes for a smaller bird or 1 to 1 1/4 hours for a larger one; after 30 minutes, if any areas start to get dark, tent them with foil.
  5. Transfer chicken to a warm platter and let stand in a warm place about 10 minutes.
  6. Serve chicken with accompaniments.
  7. *To find small (uncooked) chickens, try markets that roast rotisserie birds (which are small) on-site.
  8. Make ahead: Up to 1 day, brine chicken as directed, then drain and chill.

Nutrition Facts

Calories447kcal
Protein32.59%
Fat66.15%
Carbs1.26%

Properties

Glycemic Index
12.5
Glycemic Load
0.35
Inflammation Score
-4
Nutrition Score
14.593478301297%

Nutrients percent of daily need

Calories:446.87kcal
22.34%
Fat:32.28g
49.67%
Saturated Fat:8.74g
54.6%
Carbohydrates:1.38g
0.46%
Net Carbohydrates:1.09g
0.39%
Sugar:0.53g
0.59%
Cholesterol:142.83mg
47.61%
Sodium:134.37mg
5.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.78g
71.57%
Vitamin B3:13.11mg
65.53%
Selenium:27.52µg
39.32%
Vitamin B6:0.72mg
36.18%
Phosphorus:288.65mg
28.86%
Vitamin C:17.63mg
21.37%
Vitamin B5:1.76mg
17.61%
Zinc:2.57mg
17.16%
Vitamin B2:0.24mg
14.12%
Iron:2.19mg
12.15%
Potassium:406.54mg
11.62%
Magnesium:42.09mg
10.52%
Vitamin K:10.51µg
10.01%
Vitamin B12:0.59µg
9.84%
Vitamin B1:0.12mg
8.32%
Vitamin A:364.93IU
7.3%
Vitamin E:0.92mg
6.12%
Copper:0.11mg
5.67%
Manganese:0.08mg
3.89%
Folate:13.83µg
3.46%
Calcium:28.81mg
2.88%
Vitamin D:0.38µg
2.54%
Fiber:0.3g
1.18%
Source:My Recipes