Melissa Clark's feta-brined roast chicken from Food52 by Melissa Clark and New York Times

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Notes about this recipe

  • Eat Your Books

    Brine 8 hours to overnight.

  • clcorbi on July 23, 2018

    I think this might be my new favorite roast chicken recipe. I only brined my bird for 6 hours, but the result was still super-moist and flavorful. Next time I'll do the full overnight brine and I can't even imagine how delicious it'll be. I skipped the last step of adding feta to the pan juices, and instead just served the chicken with potatoes that I roasted under it--delicious. This is going to be repeated for sure.

  • Barb_N on August 16, 2017

    The brine resulted in a moist, flavorful bird. The skin did brown with the rub but the dominant flavor was lemon and one-dimensional.

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