Brine:

1 whole chicken (3-4 lbs.)
6 cups water
3 Tbsp. kosher salt
2 Tbsp. turbinado sugar
1 can beer (Cigar City Jai Alai IPA)

  • Place all ingredients in 1-gallon ziplock bag and marinate for 2 hours or longer.

Roast:

1 brined chicken
1 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. rosemary
1 tsp. thyme

  • Dry chicken and rub with oil, salt and pepper inside and out.
  • Add rosemary and thyme to cavity.
  • Bake at 425°F for 15 min.
  • Reduce temperature to 375°F and bake until inner thigh reads 165°F on a meat thermometer (approx. 60 min.).
  • Rest 15 min. before carving.