Roast Chicken with Garlic and Herbs

Description:
After five attempts of roasting chicken, I now present you my tested roast chicken recipe which is perfect not just for the holidays, but it will be wonderful for noche buena! I'll be making variations of this roast chicken recipe, but for the time being, this one is wonderful. Take note though, that you have to consider the time in preparing for this chicken. But it will be worth it, I promise. I always use the chicken drippings to make a light gravy (I omit the butter). Please look for the gravy recipe in my site for the basic directions.

Ingredients:
1.4 kilos whole chicken, giblets removed

Brine solution:
1.8 liters cold water
3 tablespoons fine sea salt or table salt
4.5 tablespoons white sugar
1 head garlic, papery skins removed, cloves separated, unpeeled and crushed
3 bay leaves, crumbled

Herb rub:
Juice of one lemon (Put squeezed lemon in chicken’s cavity.)
1 tablespoon olive oil
1 whole garlic, finely minced
3 tablespoons Italian seasoning dried herbs
*You may opt to add more fresh herbs like thyme and rosemary.
Salt and pepper



Directions:
Let chicken soak in brine solution in the refrigerator for at least two hours, but no longer than five or six hours. Pour off the brine, then pat the chicken dry with paper towels.

Combine all the ingredients for the herb rub. Rub the entire chicken with this mixture. Place chicken in the refrigerator for about 2 hours.

Place chicken in roasting rack/pan and roast at 350F for about 1 hour and 30 minutes, until thermometer inserted in the thickest part of the thigh registers 165-170. I usually flip the chicken after one hour, to cook the other side. Pour 1 cup water in roasting pan to make sure drippings don’t burn. Add more water as needed.

Let chicken rest for 15 minutes before carving.