Kentucky Roast Chicken

Here in Kentucky everybody loves fried chicken. If you wonder why you only need to ask Colonel Sanders. Nevertheless, nothing is better than a juicy roasted chicken, with crispy skin of course.

Our recipe engages the best of a typical roasting process, the ingredients found frequently in Southern fried chicken (Buttermilk, Cayenne, Hot Sauce) and a brine that fully flavors the chicken and keeps it as juicy as can be.

Of course, this all takes time and isn’t as simple as battering up some fresh chicken and throwing it in the deep fryer but trust us, it pays off as the aroma of roast chicken fill your home, and your guests ask for this recipe.


  • Servings: ”4″
  • Difficulty: ”ModerateToHard”</p>
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1 Fresh Whole Chicken


7 Cups Water

1/3 Cup Kosher Salt

1 Cup Buttermilk

1/4 Cup Honey

3 Bay Leaves

5 Cloves of Garlic

1 Tablespoon Whole Black Peppercorns

1 Teaspoon Hot Sauce (Siracha)

1/4 Teaspoon Cayenne Pepper

1 Sprig Rosemary

3 Sprigs Thyme

1 Sprig Oregano

3 Sprigs Parsley

1 Sprig Basil

2 Sliced Lemons


1 Unsalted Stick Melted Butter

3 Garlic Cloves

1 Tablespoon Fresh Chopped Sage

1 Teaspoon Fresh Chopped Rosemary

1 Teaspoon Fresh Chopped Basil

1 Tablespoon Fresh Chopped Parsley

1/2 Teaspoon Salt

1/2 Teaspoon Pepper


1 Yellow Onion Quartered

1 Cup Good Dry White Wine

2 Garlic Bulbs Halved


  1. Mix brine ingredients together in a pan large enough to hold the chicken.
  2. Bring brine to a boil and make sure all salt has dissolved.
  3. Put the brine in the refrigerator for an hour to allow the brine to cool. Never put the chicken in a warm brine. Then place the chicken in the pan, cover and refrigerate the chicken in the brine for at least 8 hours overnight.
  4. Remove chicken from the brine and dispose of the brine.
  5. Rinse chicken under cold water and allow it to come near room temperature, about 30 minutes.
  6. With chicken breast side up, use hands or a dessert knife, to separate the skin from the meat without tearing the skin. Only do this on the breast side up portion of the skin.
  7. In a bowl combine all the butter ingredients.
  8. With hands smear about 2/3 of the butter mixture under the skin.
  9. Smear the remaining butter mixture on the outside of the chicken skin.
  10. Heat the oven to 450 degrees.
  11. Place the chicken into a roasting pan, (a raised roasting pan is better).
  12. When the oven reaches the 450 temperature, place the roasting pan in the center of the oven and cook for 10 minutes only.
  13. Drop the oven temperature to 350 degrees and cook for another hour and 15 minutes, or until the chicken reaches 165 degrees. (Either use an inserted thermometer or an instant read to be sure.)
  14. Remove the chicken and let it rest for 15 minutes while you utilize the delicious pan juices to make your desired gravy.

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