I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
WELCOME!
Affiliate links included. Thanks for supporting the brands I trust!
A beautifully brined chicken is one of those anchor recipes every home cook needs. It’s reliable, deeply flavorful, and endlessly adaptable. This version uses the Redmond Brine Kit to infuse the chicken with herbaceous, salty depth, then roasts it over olive-oil-tossed potatoes for the coziest one-pan meal. Expect juicy meat, shatter-crisp skin, and a dinner that makes your kitchen smell like magic.
Roasting a whole chicken becomes unbelievably simple when you start with a great brine. The Redmond Real Salt Brine Kit does the heavy lifting by seasoning the chicken all the way through – no complicated technique required. After a long, slow brine, the chicken is dried, rubbed with herbs, and roasted at high heat over cubed potatoes. As the chicken cooks, the drippings coat the potatoes in the most flavorful, golden crust.
This is the kind of recipe you’ll turn to for Sunday dinners, holiday hosting, or anytime you want an effortless meal that is full of flavor.
Water (use half the amount recommended on the packet since you’re only using half the brine)
2 pounds Yukon gold potatoes, cubed
2 – 3 tablespoons extra virgin olive oil
Sea salt
Seasoning of choice (I used an herb blend)
EQUIPMENT
Large bowl or container for brining
Paper towels
Large cast-iron skillet or roasting pan
Instant-read thermometer
Tongs
STEP-BY-STEP INSTRUCTIONS
Brine the Chicken (18 – 24 hours) : Bring 1 1/2 quarts of water to a boil and pour in 1/2 of the brine kit. Reduce heat and simmer until the brine kit dissolves, then remove from heat. Add 1 1/2 quarts of cold water to cool the mixture. Once cooled, fully submerge the meat in brine and place in the refrigerator for 18 -24 hours. Remove the meat from brine.
Dry the Chicken : Let the meat air dry or part dry, then pat with paper towels. This is key for crispy skin.
Season the Chicken : Rub the outside of the chicken generously with your seasoning of choice.
Prep the Potatoes : In a large cast-iron skillet, toss the cubed potatoes with extra virgin olive oil and sea salt. Spread into an even layer and place the chicken breast-side up directly on top. The chicken drippings will flavor the potatoes as it roasts.
Roast : Roast at 425°F for 1 hour 20 minutes to 1 hour 35 minutes, or about 15 – 18 minutes per pound. The chicken is ready when the internal temperature reaches 165°F at the thickest part of the thigh.
Rest & Serve : Let the chicken rest for 10 – 15 minutes before carving. Toss the potatoes in the drippings and serve warm.
TIPS FOR THE PERFECT ROASTED CHICKEN
Drying thoroughly = crispy skin. Moisture is the enemy of browning.
Don’t skip the resting time. This keeps the meat incredibly juicy.
Use a thermometer. Every oven varies – rely on temperature, not time.
Save the pan drippings. Spoon over sliced chicken for extra flavor.
STORAGE & LEFTOVERS
Store leftover chicken in an airtight container for up to 4 days.
Potatoes keep well for 3 days and reheat beautifully.
Perfectly seasoned. The Redmond brine is balanced and doesn’t over-salt the meat.
Can I skip the potatoes?
Absolutely. You can substitute carrots, onions, or any sturdy vegetable you enjoy.
Can I spatchcock the chicken instead?
Yes – brine as written, then roast at 425°F for 45 – 55 minutes (just be sure to keep an eye on the internal temperature so you don’t overcook it).
Do I need to rinse the chicken after brining?
No. Simply pat it very dry.
HOSTING TIPS
For an easy “hands-off” dinner party, roast two chickens. Use the drippings to make a quick pan gravy, then serve right in a cast-iron skillet for a warm, rustic presentation your guests will love.
A deeply flavorful whole roasted chicken brined in the Redmond Real Salt Brine Kit and roasted over olive-oil-tossed potatoes until the skin is golden and crisp. A simple, reliable, crowd-pleasing recipe for weeknights or hosting.
Brine the Chicken (18 – 24 hours) : Bring 1 1/2 quarts of water to a boil and pour in 1/2 of the brine kit. Reduce heat and simmer until the brine kit dissolves, then remove from heat. Add 1 1/2 quarts of cold water to cool the mixture. Once cooled, fully submerge the meat in brine and place in the refrigerator for 18 -24 hours. Remove the meat from brine.
Dry the Chicken : Let the meat air dry or part dry, then pat with paper towels. This is key for crispy skin.
Season the Chicken : Rub the outside of the chicken generously with your seasoning of choice.
Prep the Potatoes : In a large cast-iron skillet, toss the cubed potatoes with extra virgin olive oil and sea salt. Spread into an even layer and place the chicken breast-side up directly on top. The chicken drippings will flavor the potatoes as it roasts.
Roast : Roast at 425°F for 1 hour 20 minutes to 1 hour 35 minutes, or about 15 – 18 minutes per pound. The chicken is ready when the internal temperature reaches 165°F at the thickest part of the thigh.
Rest & Serve : Let the chicken rest for 10 – 15 minutes before carving. Toss the potatoes in the drippings and serve warm.
Try adding carrots or onions as well under the chicken.
Save pan drippings for serving.
Prep Time:1 hour
Cook Time:1 hour 30 minutes
Category:Dinner, Chicken, Main Dish
Method:Roasting
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
+ Show / Hide Comments
Share to: