Add time to brine your bird when making this Herb-Roasted Chicken

I hope you all fared well last week during that snowstorm. I stocked up on groceries on Monday, so we were well-prepared. Cold winter days call for cozy dinners in, and this week’s Herb-Roasted Chicken always hits the spot.

I usually roast the chicken with potato chunks, sweet potato chunks or a combo of both in the pan. The chicken schmaltz (or fat) makes for irresistible potatoes. Even though salting the chicken requires a little ahead-of-time prep work, this is a really simple, little-effort dinner.

The salting or dry brining of the bird makes the meat very tender and juicy, and the herbs add a lot of flavor. I know those rotisserie chickens at the store are tempting, and I admit I use them when I’m in a pinch. But roasting your own chicken is so satisfying, you’ll wonder why you haven’t done it more often. Serve it with potatoes, a kale Parmesan salad and a glass of wine, if you like.

This story was originally published February 8, 2022 at 12:46 PM.