Dry-Brined Oregano Lemon roasted Chicken

Top view of a gray plate with a browned chicken leg and thigh, a serving of a bread-based dish with sausage slices and carrot, and a salad of cucumber, red onion, tomato, olives, and crumbled white cheese. An avocado wedge sits beside the salad. A green polka-dot napkin is at the top, and the edges of a bowl and a second plate are visible on the right.

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Dry-Brined Oregano Lemon roasted Chicken

This dry-brined roasted chicken uses oregano and lemon zest for a bright, savory flavor. The dry brine locks in juiciness while helping the skin crisp beautifully. Perfect for weeknight meals and special occasions.

Prep Time10

Cook Time1

Marinate-Brine12

Total Time13 10

Course: Chicken, Main Course

Cuisine: Mediterranean, Puerto Rican

Cooking Technique: brining, roasting

Servings: servings

Calories: 342kcal

Author: Zoé Forestier

Equipment

1 baking sheet
1 cooling rack That will fit inside the baking sheet. optional roasting pan
kitchen twine
Zester
knife

Ingredients

1 whole chicken 4-5 lbs
1 tablespoon pink salt or 1½ tablespoon kosher salt
1 teaspoon black pepper ground
1 tablespoon oregano dried, or 2 tablespoon fresh finely chopped
1 large lemon zested. Cut in quarters after zesting.
3 tablespoon olive oil or melted butter
4 garlic cloves smashed

Instructions

Pat the chicken dry with paper towels. In a small bowl, combine the salt, pepper, oregano, and lemon zest.
Rub the mixture all over the chicken, including under the skin where possible. Place the chicken, uncovered, on a rack over a baking sheet and refrigerate for at least 12 hours (up to 24).
When ready to cook, preheat the oven to 425°F (220°C). Stuff the cavity with the quartered lemon, garlic cloves, and oregano.
Brush the outside of the chicken with olive oil or melted butter. Roast breast-side up for about 1 hour, or until the thickest part of the thigh reaches 165°F (74°C).
Let the chicken rest for 10–15 minutes before carving. Serve with the roasted lemon wedges for squeezing.

Notes

Top Tip

Cross-contamination happens when raw chicken, which must be cooked for safety, touches foods that are ready to eat or won’t be cooked further, such as fruits, vegetables, salads, cooked meals that don't require reheating, or other meats like steak. Contact can happen in two ways: through physical contact or when particles, like dripping juices, land on other foods. While the chicken brines, keep it away from other foods and place it on the lowest shelf of the refrigerator (I used a drawer). That way, any dripping juices won’t land on ready-to-eat foods. Never store raw meat or seafood on the top shelf.

Expert Tips

For extra-crispy skin: ensure the chicken is completely dry before applying the brine.
Using different salts: If using kosher salt, use 1½ tablespoons. If using table salt, reduce to 2 teaspoons, since it packs more tightly and is saltier by volume than kosher salt or fine Himalayan pink salt.
Save the pan drippings: Use the drippings for gravy or to drizzle over vegetables.
- Quick Pan Gravy
  1. Spoon off any excess fat from the drippings, then measure what’s left and add enough low-sodium stock to make 1 cup. Add more stock if you want more gravy.
  2. Bring the drippings and stock to a boil.
  3. In a small bowl, mix 1 tablespoon cornstarch with enough cold water to make a milk-like slurry. Use about 1 tablespoon of cornstarch per cup of liquid.
  4. When the drippings and stock boil, whisk in the slurry a little at a time, since too much will turn the gravy into pudding.
  5. Keep whisking and simmer for about a minute, until the gravy thickens.
  6. Taste before adding any salt. The drippings come from a dry-brined chicken and are already seasoned.
Dried vs. fresh oregano: I like to use both in this recipe. Use the dried oregano in the dry brine. Because it’s dry, it adheres better to the chicken and infuses it with flavor. Use the fresh oregano in the cavity, where steam and liquids help release its flavor and further infuse the chicken. Either one alone works: use 1 tablespoon dried oregano or 2 tablespoons finely chopped fresh oregano in the rub.
Instant-read thermometer: When cooking proteins like poultry, beef, pork, or fish, always use an instant-read thermometer. It takes the guesswork out of knowing whether the food is cooked to your desired doneness and makes your cooking more consistent. When taking the temperature of chicken or any meat with bones, insert the thermometer into the thickest, meatiest part, and avoid touching the bone. If the reading is low or you’re unsure, check a second spot, such as the other thigh or the thickest part of the breast, since heat isn’t always even. For this recipe, the thickest part of the thigh should reach 165°F (74°C).
Storing and reheating leftovers: Refrigerate within 2 hours of cooking and eat within 3 to 4 days. Reheat to 165°F (74°C) before serving.

Nutrition