Roasted Spring Chicken

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Winter be no more! We are sure we speak for most when we say that we’re so sick of seeing snow. The weather this past winter has been crazy to the least. One day it’s close to 70 outside and the next we are covered in a blanket of nearly a foot of snow.

Help beat the winter blues with this fantastic roasted chicken recipe, which makes for a brilliant Sunday Supper or special occasion meal. If you are looking for the perfect chicken recipe for your Easter menu, this bird screams spring with flavors of lemon, orange and thyme.

Step 1: BrineRoasted Spring Chicken


  • 1 5-6 lb. whole chicken
  • 1/2 cup kosher salt
  • 1/4 cup light brown sugar
  • 8-9 cups of water
  • 2 tbsp. whole peppercorns
  • 2 tbsp. poultry seasoning
  • 4 fresh bay leaves
  • 1/2 bunch fresh thyme, lightly crushed with your palm
  • 1/2 bunch fresh rosemary, lightly crushed with your palm
  • 2 cloves garlic, smashed
  • 1 onion, wedged
  • 1 orange, wedged
  • 1 lemon, wedged


Bring water to a boil and add salt and brown sugar. Allow to dissolve and add all remaining items. Pour brine into a large cooler (or container with a lid) and add ice to drop the temperature – be sure the water is ice cold. Add thawed chicken to the cooler and make sure it’s completely covered with liquid, adding more ice and water if needed. Brine overnight.

Step 2: Stuff the Cavity


  • 2-3 sprigs parsley, lightly crushed with your palm
  • 2-3 sprigs thyme, lightly crushed with your palm
  • 2-3 sprigs rosemary, lightly crushed with your palm
  • 2-3 sprigs sage, lightly crushed with your palm
  • 1 lemon, zested and wedged
  • 1 oranges, zested and wedged


Remove chicken from cooler. Rinse away spices that may have stuck to the bird. Inspect for any feathers that could have been missed by the butcher. Pat the chicken dry with paper towels. Stuff the inside of the turkey with all the items above.

Step 3: Stuff – Under the Skin


  • lemon and orange zest, from step #2
  • 2 tbsp. butter, room temperature
  • salt and pepper


Mix zest together with butter, season with salt and pepper. Use your index fingers to make a pocket between the skin and meat. Slide the butter under the skin, massaging into the meat. This will add lots of flavor to the meat.

Step 4: Prep


  • 2-3 tbsp. olive oil
  • 1 tbsp. poultry seasoning
  • salt and pepper


Mix olive oil with seasoning and rub all over the bird making sure to coat all parts evenly.

Step 5: Roast


  • 1 1/2 cup water
  • 1 onion – quartered
  • 4 cloves garlic – smashed


While prepping the bird, preheat the oven to 425. Add water to a roasting pan with onion and garlic. Place chicken in the pan. Tuck wings back under the bottom of the breast. Tie legs together with butcher’s twine. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375 and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165, about 1 to 1 1/2 hours.

Remove the chicken from the oven and let it rest about 15 to 20 minutes before carving.

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