Ingredients

Method

• For the brine:
• 120 g salt
• 3 T brown sugar
• 3 litres water
• For the chicken:
• 1 whole free-range chicken
• 4 red peppers, halved and seeded
• 5 cloves garlic, unpeeled
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Mix the brine ingredients and stir until the sugar has dissolved. Submerge the chicken in the brine and chill for 4 hours.

Drain the chicken and pat dry, then place on wire rack in the fridge, uncovered, for 24 hours until the skin is opaque and translucent.

Preheat the oven to 200°C.

Place the peppers and garlic in a roasting pan and drizzle with oil. Place the chicken on a wire rack on top of the peppers and garlic. Drizzle with olive oil and season.

Roast for 1–11⁄2 hours, or until the skin is golden and crispy. Serve immediately.

Cook's note: Brining a whole chicken seasons the meat and keeps it moist, but don’t leave the bird in the brine for more than the recommended four hours, or you’ll get a tough result.

Browse more roast chicken recipes here.