Iain Bagwell
This one roasts at a lower temperature to keep the brine seasonings from scorching.
This recipe, and others like it, can be found in the article “These Braises and Brines Will Instantly Elevate Dinner.”
Prepare brine. Put chicken breast-down in brine, weight with a small plate, cover, and chill at least 8 and up to 12 hours.
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. Let chicken stand at room temperature 30 minutes. Meanwhile, preheat oven to 400°.
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. Transfer chicken to a warm platter and let stand in a warm place about 10 minutes.
Serve chicken with accompaniments.
*To find small (uncooked) chickens, try markets that roast rotisserie birds (which are small) on-site.
Make ahead: Up to 1 day, brine chicken as directed, then drain and chill.
Nutritional analysis per serving for Mexican Chicken: 411 Cal., 55% (224 cal.) from fat; 43g Protein; 25g Fat (8 g sat.); 9g Carbo (5g Fiber); Sodium n/a; 134mg Chol
Note: Nutritional analysis is per serving for Chinese Chicken.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.