Brined roast chicken

Why brine? Brining basically increases the amount of moisture in the meat, it helps the meat retain that moisture and it also evenly seasons the bird.


350 grams sea salt, plus extra
1 size 18 (1.8kg) organic chicken
extra virgin olive oil
freshly ground black pepper
6-8 Dutch cream potatoes, peeled, cut in wedges and boiled till just tender


Heat one litre of water in a large pot, add the salt and stir to dissolve. Add 2½ litres of cold water, stir through and cool completely.

Trim off the excess fat from the chicken, truss the legs together and immerse in the brine solution, making sure the cavity fills with water. Weigh down with a plate to keep the chicken immersed and refrigerate for 12 hours.

Remove the chicken from the brine and place on a rack in the sink, pour a kettle full of hot water over both sides of the chicken. Dunk the chicken in cold water and then repeat the process. Dry with paper towel and leave in the fridge uncovered for 1 hour. This process helps to ensure crispy skin.

Preheat the oven to 130°C fan-forced or 150°C conventional.

Oil the chicken skin and season with pepper and a little salt (the salt is optional as it is already seasoned, but it will help the skin to crisp up) and roast for 2 hours increasing the temperature to 200°C for the last 15-20 minutes or until brown. Season and oil the potato wedges and roast at 200°C (do this once you’ve turned the oven up and they can finish cooking while the chicken rests) for 20-30 minutes on a flat tray turning or mixing through once to brown evenly. Rest the chicken for 10 minutes before serving.

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