The ABSOLUTE best way to roast a whole chicken!

On today's show we are going roast a whole chicken, along with a full meal. I am going to discuss two very important techniques in cooking a chicken: doing a proper dry brine and the drying of the skin. I let the skin dry in my fridge for 72 hours, but if you don't have that type of time you can still do it for 6 hours. I recommend planning ahead on this one, it will be so worth it.

I am also going to make mashed potatoes and saute vegetables tossed in a vinaigrette.

Enjoy
#food #chicken #roastchicken #roastchickenrecipe #howto #howtocook

What you will need:

- 6-8 pound chicken
Brine
- 2 TBSP salt
- 1 TBSP dried italian herbs
- 5 turns of fresh cracked pepper
- 1 zest lime

Mashed Potatoes
- 6-8 Russet Potatoes
- 3 cloves of garlic
- 1/4 cup of olive oil
- 3/4 cup of half and half
- half stick of butter
-Salt and Pepper to taste

Vegetables

-Vegetables of your choice
(I used asparagus, bell pepper, zuchinni, and brussel sprouts)
Vinaigrette
- 3/4 cup of red wine vinegar
- 1 TBSP dijon
-2 TBSP of italian herbs
- 1/2 cup of olive oil and garlic oil from the mashed potatoes
-Salt and pepper to taste