A few key things for a perfect roast: 1. Set Up. You want your chicken on a rack so the fat can drip. Make sure to have a drip pan under to catch the drippings. 2. You want to tie your chicken legs close and fold the wings under so that it'll roast as a whole, otherwise, you've got a burnt leg here and a burn chicken wing there as they cook faster. 3. Your chicken should have been brined over night to get that that delicious moist juicy taste of chicken perfect. If your chicken isn't brined, your chicken will be dry. Our brine is just sea salt, brown sugar and pepper in water.
Place your chicken in the oven at 450 degrees Fahrenheit for about an hour. Make sure your chicken reaches an internal temperature of 165 degrees Fahrenheit before consuming.
The chicken was quite scrumptious and very moist and juicy. Brine-ing chicken has given me a new love for chicken.
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