TUTORIAL
Fill a large container with water, add 2 teaspoons of salt, and stir until dissolved. 1. Submerge a whole chicken in the salted water and refrigerate for 4 to 24 hours.
1
2
Add olive oil, cayenne pepper, cinnamon, cumin, and black pepper in a small bowl. Mix the spices well and let the mixture sit for a while.
3
1- Pull out the chicken from the brine and pat it dry with paper towels. Then, place it (breast side up) on the rack.
4
2- Carefully transfer the pan to the preheated oven. Roast it for an hour. Then increase the heat to 425°F (220°C) and roast for another 30 minutes. The internal temperature must be 165°F (74°C) in the thickest part of the chicken thigh.
5
Once the chicken cooks, remove it from the oven and let it rest for 15 minutes. Serve with veggies and enjoy!
Afraid that you might overcook it? We got amazing chef's tip!
ADVICE
Do you know you can enjoy the leftover chicken in wraps, sliders, buns and casseroles? Perfect alternative to rotisserie chicken!!