Today Recipes | Today’s Chew Roast Chicken Recipe I’m always concerned with roasting a chicken but it being dry.  No issue here.  I made some amendments purely because I didn’t see the recipe again before cooking and due to lack of ingredients. I stuffed herbs and leaf lard below the skin and instead of lemon used lime.  Furthermore, i put lime zest with the herbs.  The organic bird was 4.8lbs and I roasted it within my certain pan for 1 hour at 425.  Allow it to go take 15 minutes and man it had been moist and cooked and delicious and simple wonderful.  I did so get out overnight salted from the fridge etc.  Way to go.  Turning it into like this again for sure. Enjoy!

Today’s Chew Roast Chicken Recipe

Today's Chew Roast Chicken Recipe


Preparation time            Cook time

15 Minutes                       1 Hour 45 Minutes


  • Kosher Salt
  • 3 tablespoons packed Brown Sugar
  • 2 quarts Cold Water
  • 1 3- pound Chicken
  • 2 cloves Garlic (minced)
  • 2 teaspoons freshly grated Lemon Zest
  • 2 teaspoons finely chopped fresh Thyme leaves
  • 3 tablespoons Butter at room temperature (plus 2 tablespoons cold Butter)
  • 1 Lemon (cut in half)
  • 1 cup Dry White Wine
  • freshly ground Black Pepper


  1. Stir 1/3 cup salt and the sugar into the water until they dissolve. Place the chicken in a large reseal able plastic bag and pour the brine over. Seal tightly and refrigerate for at least 3 hours and up to 9 hours.
  2. Preheat the oven to 425 degrees F. In a small bowl, mix the garlic, lemon zest, and thyme into the softened butter. Gently loosen the skin covering the breast and legs. Work the seasoned butter under the skin so that the butter covers the breast meat and thighs. Be very gentle with the bird. Don’t tear the skin! Squeeze the lemon halves inside the cavity, and then place the lemon halves inside. Tie the legs together with kitchen twine and push the wings behind the neck so that the chicken looks like it’s relaxing watching TV.
  3. Place the chicken breast-side-up on a rack in a metal roasting pan. Roast until the juices run clear when the bird is pierced with a knife, about 1 hour.
  4. Remove the chicken and the rack from the roasting pan. Set the pan over a burner on medium heat. Add the wine and cook, stirring and scraping the browned bits from the pan. Cook for a second, and then remove from the heat. Add the cold butter and stir until incorporated. Season to taste with salt and pepper. Serve with the chicken, carving the chicken on a cutting board or serving platter just before serving.

And that’s all for today’s recipe about Today’s Chew Roast Chicken Recipe, please leave some comment and let us know if you already make it at home.

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