Roasted Chicken Marinade
Description
This Mediterranean-style marinade is the secret to perfectly roasted poultry every time. By combining fresh thyme, sage, and rosemary with extra-virgin olive oil and kosher salt, you create a powerful dry brine that penetrates deep into the meat. The salt draws out moisture initially, then reabsorbs it along with the herbs, resulting in incredibly juicy, flavorful flesh. Meanwhile, the oil and air-drying process help achieve a golden, crackling-crisp skin. This simple mixture transforms ordinary chicken or turkey into a restaurant-quality centerpiece. It is easy to prepare, requires no special equipment, and elevates any roasted bird with aromatic, savory notes that complement the natural flavors of the poultry.Ingredients
Directions
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In a small bowl, combine the chopped fresh thyme, sage, and rosemary.
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Add the extra-virgin olive oil to the herbs and mix until well coated.
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Stir in the kosher salt until evenly distributed throughout the herb mixture.
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Pat the poultry completely dry with paper towels.
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Rub the herb and salt mixture generously all over the bird, including under the skin if possible.
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Place the seasoned poultry on a rack set over a baking sheet.
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Refrigerate uncovered for at least 4 hours or up to 24 hours to allow the skin to dry and flavors to penetrate.
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Roast the poultry according to standard guidelines for its weight, ensuring the internal temperature reaches a safe level.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 104.9kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 1.7g9%
- Cholesterol 11.8mg4%
- Sodium 27659.3mg1153%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 2.2g9%
- Sugars 6.5g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is designed as a dry brine/rub. The original text mentioned specific weights for turkey, but this marinade works for any poultry. Use approximately 1/8 oz of kosher salt per pound of bird.
Air-drying the poultry in the refrigerator uncovered is crucial for achieving crisp skin. Ensure the bird is uncovered during this resting period.
If you do not have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half and add a bit more olive oil to help adhere the rub.
For best results, let the meat come to room temperature for 30 minutes before roasting.
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