How To Brine Chicken

Updated
5 from 3 votes

This Brined Roast Chicken recipe makes a delicious classic dinner. Brining is very easy to do and results in moist and tender meat that does not dry out.

How to brine roast chicken for a tender roast dinner.

This Brined Roast Chicken recipe makes 6 serves. 1 serving has 3g net carbs.

Store leftover Keto Roast Chicken in the fridge for up to 3 days, or freeze it for up to 3 months.

Brined Roast Chicken Ingredients

  • ⅓ cup of Salt
  • ½ gallon of Water
  • 2 Lemons
  • 8 cloves of Garlic
  • 4lb Whole Chicken
  • ⅓ cup of Salted Butter, softened
  • ¼ cup of Olive Oil
  • 2 tablespoons of Parsley, finely chopped
  • ½ teaspoon of Salt
  • ¼ teaspoon of Pepper, ground
  • 1 head of Garlic, halved
  • 4 Sprigs of Rosemary
  • 1 lb of Radishes, cut into evenly sized pieces

How to Make Brine Chicken

How to brine chicken
  1. In a large bowl or container, add the salt and water. Mix well until the salt has dissolved.
  2. Slice 1 lemon and 4 cloves of garlic, add to the water, along with the whole chicken.
  3. Leave to brine for 3 hours, or overnight for best results.
  4. Once the chicken is ready, preheat your oven to 200C/390F.
  5. Grate the remaining 4 cloves of garlic and add to a bowl, along with the juice from half a lemon, butter, oil, parsley, salt, and pepper. Mix well.
  6. Remove the chicken from the brine and drain well. Pat dry with paper towel.
  7. Place the remaining half of the lemon, head of garlic and rosemary sprigs inside the cavity of the chicken.
  8. Use a piece of cooking twine to tie the legs together. Place the chicken into a roasting dish.
  9. Brush about a third of the butter mixture over the chicken.
  10. Roast the chicken for 1 hour, basting twice.
  11. Add the radishes around the chicken. Roast for another 15-20 minutes, or until the internal temperature reaches 73C/165F.
  12. Carve the chicken into 6 pieces.
  13. Serve the chicken with roasted radishes.
tender brined chicken

How To Brine Roast Chicken

This Keto Roast Chicken recipe makes a delicious classic low carb dinner. The chicken is basted with a tasty garlic and lemon butter, which keeps it moist and tender.

Rate it

5 from 3 votes
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Course: Dinner, Main Course
Cuisine: American, Australian, British, Canadian
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Brining: 3 hours
Servings: 6 servings
Calories: 421kcal
Author: Gerri

Unit Conversion

Ingredients

  • cup Salt
  • ½ gallon Water
  • 2 Lemons
  • 8 cloves Garlic
  • 4 lb Whole Chicken
  • cup Salted Butter softened
  • ¼ cup Olive Oil
  • 2 tablespoons Parsley finely chopped
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper ground
  • 1 head Garlic halved
  • 4 Sprigs Rosemary
  • 1 lb Radishes cut into evenly sized pieces

Instructions

  • In a large bowl or container, add the salt and water. Mix well until the salt has dissolved.
  • Slice 1 lemon and 4 cloves of garlic, add to the water, along with the whole chicken.
  • Leave to brine for 3 hours, or overnight for best results.
  • Once the chicken is ready, preheat your oven to 200C/390F.
  • Grate the remaining 4 cloves of garlic and add to a bowl, along with the juice from half a lemon, butter, oil, parsley, salt, and pepper. Mix well.
  • Remove the chicken from the brine and drain well. Pat dry with paper towel.
  • Place the remaining half of the lemon, head of garlic and rosemary sprigs inside the cavity of the chicken.
  • Use a piece of cooking twine to tie the legs together. Place the chicken into a roasting dish.
  • Brush about a third of the butter mixture over the chicken.
  • Roast the chicken for 1 hour, basting twice.
  • Add the radishes around the chicken. Roast for another 15-20 minutes, or until the internal temperature reaches 73C/165F.
  • Carve the chicken into 6 pieces.
  • Serve the chicken with the roasted radishes.

Video

How To Brine Roast Chicken for The Most Tender & Moist Meat

Nutrition

Serving: 200g | Calories: 421kcal | Carbohydrates: 4g | Protein: 28g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 416mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen

Looking for more delicious Keto Chicken Recipes? Try our;

To make a larger batch of this Keto Roast Chicken recipe adjust the servings above.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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As seen in: Womens Health, Buzzfeed, Bulletproof, Parade, Yahoo, Huffpost