- 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
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.