Crispy Dry Brined Chicken

Begin by taking the chicken out of its original packaging and carefully removing any giblet packet from the cavity. Next, gently pat the chicken dry with paper towels to remove excess moisture. Place the chicken in a 9x13-inch baking dish.

In a small bowl, combine salt, orange zest, rosemary, and thyme. Take 3/4 of the mixture and rub it all over the outside of the chicken, making sure to cover every surface evenly. Then, take the remaining mixture and rub it all over the inside of the chicken's cavity. Cover the chicken loosely with plastic wrap and refrigerate for 1 to 3 days.

Preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the chicken and proceed with baking. Place the chicken in the preheated oven and bake until it is no longer pink at the bone and the juices run clear. The baking time will depend on the size of the chicken, but it should take around 2 to 2 1/2 hours. To ensure the chicken is cooked, use an instant-read thermometer to check the internal temperature of the thickest part of the thigh near the bone. The ideal reading is 165 degrees F (74 degrees C). Once cooked, remove the chicken from the oven and cover it with a doubled sheet of aluminum foil. Allow the chicken to rest in a warm area for 20 minutes before carving and serving.