best roasted chicken

Sweet Tea Brined Chicken is a delicious dinner recipe that&#039;s easy enough to make as Sunday lunch and fancy enough to serve to guests for a special dinner over the holidays.

Sweet Tea Brined Chicken

3-4 lb. whole chicken (giblets removed)

water

family style or 6 regular tea bags

sugar

Kosher salt

tsp black pepper

tsp Herbs de Provence (or Italian seasoning)

onion

garlic

lemon

butter

salt & pepper (to taste)

In a large pot or Dutch oven, bring 4 cups of water to a boil. Once boiling, add teabags and remove from heat. Let steep for 5 minutes. Remove tea bags and discard.

Stir in the sugar, salt, pepper, and Herbs de Provence, stirring until the sugar and salt are completely dissolved. Pour in the remaining water, add ice cubes, garlic, lemon slices, and onion and cool completeley.

Once cooled, add the chicken to the sweet tea brine and submerge completely. Add more water, if needed. Cover and refrigerate 2-4 hours (bone-in chicken pieces) or 8-24 hours (whole chicken).

For the Sweet Tea Chicken Brine:

Preheat oven to 450°F.

Drain chicken from marinade, pat dry with paper towels, stick lemon into the cavity, and place in a roasting pan breast side up.

Brush chicken with melted butter, and sprinkle with a touch of salt and pepper. NOTE: If roasting a whole chicken: tie the legs up w/ kitchen twine, and fold the wings under the body to to prevent them from burning.

Roast uncovered for 15 mins, then lower heat to 350°F and continue to cook until done or an internal temperature reaches 165°F and the juices run clear. About 45 mins to 1 hour 5 mins.

Remove from the oven and baste the sweet tea brined chicken with its own juices.

Let rest for 15-20 minutes before cutting.

To Roast the Sweet Tea Brined Chicken:

This whole roasted chicken is infused with a flavorful Creole garlic butter, making it juicy, tender, and bursting with rich Southern flavors. Paired with roasted vegetables, it’s the perfect family meal or dinner party centerpiece that brings bold Creole flair to the table.

Roasted Chicken

chicken (4-5 lbs)

lb baby potatoes (halved)

lb carrots (roughly chopped)

olive oil

salt (divided)

tbs bayou city all purpose seasoning

rosemary

thyme

sage

white wine (or chicken stock)

garlic (minced)

tbs Bayou City All Purpose Seasoning (or creole seasoning)

tsp smoked paprika

cayenne (optional but necessary)

onion powder

lemon (zest)

tbs rosemary (chopped)

salt and pepper (to taste)

Preheat your oven to 425°F (220°C).

Season chicken with 1 tbs of salt and set aside. (This will help draw out excess moisture and create a crispy skin)

Prep garlic butter In a small bowl. Combine the softened butter, minced garlic, all purpose (creole) seasoning, smoked paprika, cayenne pepper (if using), onion powder, chopped rosemary, and lemon zest. Mix until well combined add salt and pepper to taste

Pat the chicken dry with paper towels. Rub the Creole garlic butter all over the chicken, including under the skin and inside the cavity. Stuff the chicken cavity with lemon, thyme, rosemary, sage, and half onion.

In a large bowl, toss the baby potatoes, carrots, and remaining onion with olive oil, salt, pepper, bayou city seasonings, and dried thyme. Add the vegetables to a large roasting pan and pour in the white wine/chicken stock.

Place the chicken breast-side up on a rack over the vegetables (you can also just place it on top of the veggies) in the roasting pan. Roast for 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan drippings around every 30 minutes.

Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving.

Serve the roasted chicken alongside the vegetables, with the pan drippings on the side for dipping. Enjoy!

Made this for dinner tonight and impressed even my toddler! Thank you for sharing!

I’ve made this more times than I can remember. The butter mixture is so good. 
When I don’t want to cook a full chicken, I will bake boneless skinless chicken thighs with this butter mix spread on top of the thighs. Bake it at 425°&amp;  it’s a quicker alternative and equally delicious with a nice little crisp top layer 
10/10. I send this recipe to all my friends

I am doing a friendsgiving this year. I really like the video and the recipe, so I am going to try it out and see how it is wish me good luck.

I saw the recipe on Instagram this morning and decided to make it for dinner. It was my first time attempting to cook a whole chicken and it was a success! The meat was juicy and the seasoning delicious. This dinner was a hit for my husband and I! Thank you so much for sharing!

This is an amazing recipe. I raise and butcher my own chickens o I have a freezer stocked of whole chicken and this is the way to go with them! The skin is soooo crispy, I’m going to spatchcock my chicken that I’m making tonight just to get some more of that crispy skin! Thank you for sharing

https://www.youtube.com/watch?v=Ykkl94B_yR8

Oven Roasted Garlic Butter Chicken! A great alternative to turkey for Thanksgiving. #thanksgiving

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The most viewed best roasted chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine