Feta Brined Roast Chicken – The Delish Recipe

Impress your family and friends with this show-stopping Feta Brined Roast Chicken recipe, where tender and juicy meat meets incredible flavors.

A classic brine infused with feta, thyme, and rosemary transforms two whole chickens into a mouthwatering masterpiece, perfect for special occasions or everyday indulgence.

Ready Time

7 hrs

Yields

10 servings

Ingredients

2 whole chickens (3-4 lbs each)
10 tbsp kosher salt
5 tbsp brown sugar
5 tbsp pink curing salt (optional, but recommended for a traditional brine)
10 tbsp black peppercorns
5 tbsp coriander seeds
5 tbsp feta cheese, crumbled
10 sprigs of fresh thyme
10 sprigs of fresh rosemary
2 lemons, sliced
2 large onions, sliced
2 large carrots, peeled and sliced
2 large celery stalks, sliced
10 cups chicken broth
10 cups water

Instructions

Preheat your oven to 425°F (220°C). Start by preparing your brine: In a large bowl, combine 10 cups of warm water, kosher salt, brown sugar, pink curing salt (if using), black peppercorns, coriander seeds, and crumbled feta cheese.

Stir until the sugar and salt dissolve.

Next, add the sprigs of thyme and rosemary to the brine mixture and stir to combine. Rinse the chickens under cold running water, then pat them dry with paper towels.

Submerge the chickens in the brine mixture, making sure they’re fully covered.

Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours. After the brining process, remove the chickens from the brine and pat them dry with paper towels again.

Let them sit at room temperature for 1 hour before roasting.

In a large roasting pan, arrange the sliced onions, carrots, and celery in a single layer. Place the chickens on top of the vegetables and tuck the sliced lemons under the chickens.

Pour the chicken broth and water into the roasting pan, making sure the chickens are not submerged.

Place the roasting pan in the preheated oven and roast for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Let the chickens rest for 20-30 minutes before carving and serving.

Notes

This recipe makes two whole chickens, perfect for a large gathering or special occasion. The brining process takes some time, so plan ahead and start preparing the brine at least a day in advance.

Make sure to have enough refrigerator space to accommodate the large bowl with the brine and chickens.

If you choose to use pink curing salt, be sure to handle it safely and store it properly. Feta cheese adds a salty, tangy flavor to the brine, so don’t skip this ingredient! Feel free to adjust the amount of thyme and rosemary to your liking, or use other herbs like sage or parsley for added flavor.

The roasting pan will be quite full, so make sure to use a large pan to accommodate all the ingredients.

To ensure the chickens cook evenly, rotate the roasting pan halfway through the cooking time. Letting the chickens rest for 20-30 minutes after cooking allows the juices to redistribute, making the meat even more tender and juicy.