How Long Do I Need To Marinate the Chicken?
There are two steps to fully marinating the chicken. Step 1 involves the dry brining in salt. This requires at least 8-12 hours of refrigeration, uncovered. Leaving overnight in the fridge is best. Make sure that your chicken is rinsed and completely patted dry for the salt to stick. Step 2 involves rubbing the chicken all over, inside the cavity, under the skin covering the breast with the delicious herb butter. That marinade is packed with simple ingredients but bursts with tons of flavor. This isn’t a spicy chicken so don’t expect any heat. Once rubbed in, truss up the chicken and it’s ready for the oven.
How To Prevent Uneven Browning of the Roast Chicken?
Because we are not cooking on a spit/rotisserie which rotates for an even heat circulation, the chicken we cook in residential ovens can be susceptible to uneven browning/spotting where pieces that aren’t too exposed to heat such as under the wings, can be left a little pale. That’s okay and happens. I always turn on the broiler setting towards the end to get a deep color on the chicken. You can also cover areas crisping up too quickly with a bit of aluminum foil.
