Directions

• Combine all brine ingredients in a large container (if you have whole spices, use those and grind together in a spice grinder), we use a 6 quart lidded hard plastic container (also great for proofing bread dough), and place chicken in brine. Place in the refrigerator for 30 minutes to 2 hours, don't brine for longer than 2 hours as the meat can begin to deteriorate.
• Portion out spices and butter for seasoning the chicken while your hands are still clean. Set up your prep area so you have a place to work with the raw meat. Get the roasting pan ready, or start soaking your Romertopf clay pot.
• Remove chicken from brine and rinse, inside, outside, and under skin to get as much of the salty solution off of the meat as possible.
• Place the chicken on a poultry safe cutting board and loosen skin from the meat, then rub butter under the skin, and spread the minced garlic under the skin. Season the skin with paprika, garlic powder, salt and pepper, to your liking.
• If using a Romertopf clay pot (which I prefer) take the pot out of the water bath, rub lightly with olive oil and add the chicken. Place in a COLD oven and set to 480 degrees and roast for 75-90 minutes until breast meat registers 160 and thigh meat is 175 degrees. If you're using a metal roasting pan, place the chicken in a lightly sprayed pan and into preheated 450 degree oven, 45-60 minutes until breast meat registers 160 and thigh meat is 175 degrees.
• Remove from oven and allow the chicken to rest for 5 minutes. Transfer chicken to a carving board and allow to rest for another 10 minutes. Carve chicken and place meat on a platter for service.