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5 from 4 votes
Servings: 4

Dry Brine Roast Chicken

This simple dry brine technique results in juicy and flavorful chicken with a crispy skin.


  • 1 4 lb whole chicken
  • 1 tbsp kosher salt*, see notes
  • 1 tsp herbs, optional


Dry Brine Instructions

  • Place the chicken in a baking dish and sprinkle with salt.
    Set uncovered in the refrigerator for up to 24 hours.

Cooking Instructions

  • Preheat oven to 400.
    Place the chicken on a rack in a roasting or baking pan. 
  • Roast for approximately 1 hour, or until internal temperature of the chicken reaches 165 degrees in its meatiest part. 
  • Let rest for 15 minutes before carving and serving.


When brining the chicken, you want to use approximately 1 tbsp of salt for every 4 lbs of chicken. If you have an 8 lb chicken, use 2 tbsp. If you've got a 6 lb chicken, use 1.5 tbsp.
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