• Cooking Time:
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  • 1/2 cup roasted garlic cloves
  • 2 cups water
  • 1 Tbsp salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tbsp olive oil
  • 1/2 lemon, cut into 4 wedges
  • 2 bay leaves
  • 1 (3-4 pound) whole roasting chicken


  • 1 Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender.
  • Squeeze the juice from the lemon wedges into the brine, blend.
  • Stir in the bay leaves.
  • 2 Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl.
  • Pour the brine all over the chicken in the bag, or in the bowl.
  • Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours.
  • 3 Preheat the oven to 375°F.
  • Remove the chicken from the brine.
  • Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up.
  • Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)
  • Let the chicken rest for 10 minutes before carving and serving.

Categories: Dinner  Main Dish  Poultry  Savory 
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