Dry Brined Roasted Chicken

Dry Brined Roasted Chicken

adam newcomer

"After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!"
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1 d 2 h 30 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1816 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
  2. Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
  3. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.


  • Cook's Notes:
  • A good rule for the salt mixture is 1 tablespoon per 5 pounds.
  • I prefer fresh herbs if I have them on hand, but either work fine.

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Read all reviews 6
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Made as listed with exception the chicken was small. Overall it turned out great with only 1 day of marination. This is better than the peruvian rubs I've tried according to the family. Note ...

One of the best chickens that I have made in a long time! My chicken was around 3.5 pounds, so I only used 1 Tablespoon salt, but also added in 1 teaspoon garlic powder and 1 teaspoon onion powd...

This is the best chicken I have ever had. It was juicy and the flavor was amazing. The only thing I would do differently is to cut down on the salt. I love salt and it was too much salt even ...

Really good and very easy to make! The meat was juicy and flavorful!

This is the best recipe I have ever tried off this site. This chicken is unbelievably delicious and easy to prepare. I took the advice of another reviewer and added 1tsp each of garlic and onion...

So easy and tasty!

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