Roasted chicken is probably one of the easiest dishes to overcook. When that happens, I guess you can make chicken salad. Hopefully this recipe along with the Poultry Brine will help your chicken maintain moisture. Let me know what you think.

Prep Time: 12- 24 hours
Cook Time: 1 .5 hours- 2 hours

Ingredients:
1 Whole Chicken
Poultry Brine Recipe
1/4 cup Olive Oil
1/2 cup Water
Spices:
Black Pepper
Kosher Salt
Garlic Powder
Kitchen Twine

Preheat oven to 410 F. Remove chicken from brine and allow to drain. Season chicken with spices then rub entire chicken with olive oil. If available use kitchen twine to truss chicken or skip to the desired cooking method below.

Trussing Chicken:

Using the trussing method when cooking poultry can assist in even cooking. Typically when a chicken is trussed, it is stuffed with aromatics or a stuffing. That step is completely optional.
1. Measure the cooking twine to be double the length of the chicken.
2. Position the chicken with legs facing you and position twine under the legs. Making sure the twine is even on both sides.
3. Lift the twine then wrap around each leg, crossing the twine in the middle as if you were tying a shoe.
4. Pull the twine tight as the legs begin to come close together.
5. Take twine and wrap around to the front. The twine should be wrapped over the wings and then criss cross the strings. Pull tight and tie in a secure knot. Cut off excess twine and chicken is now ready for cooking.

Oven Method– Slow Roasted
Place chicken into a oven safe dish or roasting pan. Pour 1/2 cup water in bottom of baking dish. Using a 410 F pre heated oven, sear chicken for 15- 20 minutes or until the chicken begins to brown. Lower temperature to 320 F, baste with renderings, cover with aluminum foil and allow to slowly cook. Baste every 20- 25 minutes. Once internal temperature reaches 150- 155F (Check chicken temperature in the thigh which is the thickest part.), remove foil then increase oven temp to 365 F. This will allow skin to crisp as you finish off cooking Remove from oven at 160-165 F then allow to rest. Internal temperature of chicken will continue to rise while resting.

Rotisserie Oven Method (Trussing is recommended)
Preheat rotisserie oven to 350 F. Insert rod into trussed chicken and place onto rotisserie. Cook until internal temperature is 165 F in the thigh of the chicken. Remove and allow to rest before carving.

Serve with your favorite sides and Happy Eating!!