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Brined Roasted Chicken on a serving plate with green salad

Brined Roasted Chicken

Brined Roasted Chicken is your answer to dry, flavorless meat! Super moist and flavorful, this roasted chicken is easy to make and perfect with your favorite sides.
Course Main Entree
Cuisine American
Keyword brined chicken, brined roasted chicken
Prep Time 1 hour
Cook Time 45 minutes
Brining Time 1 hour
Total Time 1 hour 45 minutes
Servings 6 Servings
Calories 660kcal
Author Lalaine


  • 1 gallon cool water
  • 1 cup kosher salt
  • 1 cup sugar
  • 3 pounds chicken thighs, legs, or quarters
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme


  • In a deep container, combine cool water, salt, and sugar. Stir until sugar and salt are dissolved.
  • Wash chicken and pat dry. Add chicken pieces to brine mixture and refrigerate for about 1 hour. 
  • Drain chicken from brine and rinse well. Pat dry.
  • In a small bowl, combine butter, garlic powder, paprika, pepper, and thyme. Brush mixture on all sides of chicken. 
  • On a roasting pan, arrange chicken skin side up in a single layer and roast in a 425 F oven for about 35 to 45 minutes or until thermometer inserted in the thickest part reads 165 F.


Calories: 660kcal | Carbohydrates: 34g | Protein: 36g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 232mg | Sodium: 19070mg | Potassium: 464mg | Sugar: 33g | Vitamin A: 335IU | Calcium: 30mg | Iron: 1.7mg