471 0 0 0 16 9. For extra-crispy skin, remove the chicken from the brine, dry with paper towels and refrigerate for an additional 24 hours before roasting. Read more about the story behind this recipe: The Dinner Cooking chicken in the oven. 834 0 0 0 0 11.
Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. Add more cold water and use a plate to weight it down if necessary. Refrigerate overnight or up to 24 hours.
To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray. Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel. Zest the remaining lemon and juice it to get 2 teaspoons.
