Dry Brined Roast Chicken

I have been making this dry brined roast chicken recipe forever. It has been one of my family favorites since my kids were small. Tender, seasoned, tasty chicken goes over well with kids and adults alike. This recipe is super easy, cheap and so versatile.

You can serve a dry brined roast chicken with sides (I did stuffing and green beans). It goes great with mashed potatoes. You can also do a chicken this way and then shred the meat to use in salads, burritos, sandwiches etc. Since it is only dry brined with salt and pepper, it can be used with any flavor profile.

Why dry brine instead of just roasting? Dry brined chicken is super moist and well seasoned. We ate this chicken with no gravy, no sauce, just stuffing and green beans and it did not need anything else because the brine helps retain moisture. Here is how it works:

Salt Draws Out Moisture – The salt pulls water from the meat’s surface through osmosis.

Dissolution and Reabsorption – The moisture dissolves the salt and then gets reabsorbed into the meat, bringing the seasoning deep inside.

Protein Breakdown – The salt helps break down muscle proteins, which improves tenderness and enhances the natural flavor.

Improved Browning – Since dry brining reduces surface moisture over time, it helps create a better crust when seared or roasted.

It is super simple to dry brine a chicken, but you do need to do it the day before you want to cook it. Simply place your chicken on a rack or baking sheet. Mix some kosher salt and pepper together in a small bowl. I probably used about a tablespoon of kosher salt plus a tsp of pepper. You do not have to be exact on this. You won’t end up with overly salty chicken. Rub the skin, cavity, and the breast meat under the skin with the salt/pepper mix. To do the breast meat, gently pry the skin up with your fingers and push some salt and pepper into the space between the breast and skin. Put the skin back in place once you are finished.

Place your salted chicken uncovered into the fridge overnight. Make sure it doesn’t touch anything so you don’t spread bacteria around your fridge. I make a big space around my baking pan so that I’m sure it isn’t contaminating anything. After 24 hours, you will see the skin looking tight and dry, which is what you want. Bake at 350 for 1.5 or so hours until the meat next to the bone is at least 165. I like to bake it until you can just pull off a leg or wing. Don’t worry about over baking since you brined it. Rest a few minutes, then slice or shred.

My family loves chicken, and I have so many great chicken recipes. You can check out more of them here.