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Crispy Herbed Brined Easter Roast Chicken

Roast chicken is the perfect substitute for the long day of cooking on a holiday.Easter roasts and/or turkey can be an all day endeavor. Why not give yourself some more time to spend with family by roasting a chicken or two.
Prep Time1 day
Cook Time1 hour 30 minutes
Course: Dinner,, Lunch
Cuisine: American, Canadian, French
Keyword: Butter,, chicken, Crispy, Hearty, Instant Pot

Equipment

  • 1 Roasting Pan
  • 1 Instant Pot

Ingredients

  • 5-6 Pound Chicken
  • 1 Lemon
  • 1 Garlic Halved
  • 5 Sprigs Rosemary
  • 4 Carrots Chopped
  • 2 Sticks Celery Cut in half
  • 1/4 Cup Ghee Melted
  • 1/2 Cup Olive Oil Virgin
  • Salt
  • Pepper
  • 1 Tsp Smoked Paprika
  • 1 Jalapeno Whole, Optional
  • 1 Bell Pepper

Basic Sweet Brine

  • 1 Gallon Filtered Water
  • 1 Cup Salt
  • 1 Cup Brown Sugar
  • 1 Cup Chicken Broth Instant pot recipe

Instructions

Basic Sweet Brine

  • On Medium High Heat Combine all brining ingredients (half Jalapeno optional) until sugar and salt have dissolved. Let cool to room temperature.
  • Once brine has cooled, submerge cleaned chicken and let chicken sit for 8 hours or overnight.

Herbed Roast Chicken

  • Preheat oven to 425°. Remove chicken from brine and pat dry. Season inside chicken cavity with salt and pepper to desired liking.
  • Massage chicken with olive oil and ghee. Season outside with salt and pepper.Fill cavity with halved lemon & garlic, chopped carrots, celery, onion and the optional jalapeno. Tie legs with kitchen string and place breast side up in roasting pan.
  • Cook chicken for 1 1/2 hours or until temperature reaches 165°. Place chicken under broiler for 5 minutes to crisp skin. Let rest under foil for 20 minutes and serve warm. Enjoy!

Instant Pot Roast Chicken

  • Place roasting trivet in bottom of pan. Pour in chicken broth Baste chicken with ghee and olive oil. Season with salt and pepper inside the cavity, under the skin, and the outer layer. Add vegetables to the cavity.
  • Place chicken breast side up and cover with lid. Select high pressure manually and place vent to seal. Cook for 35 minutes. Add 6 minutes for every extra pound. Once time has expired let steam naturally release. Typically 10 to 15 minutes.
  • Optional: Brown the Chicken for 5 minutes under the broil for crispy skin.