Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 4 cups pickle juice (from dill pickles)
- 2 cups water
- ¼ cup kosher salt
- 2 tbsp sugar
- 4 garlic cloves, smashed
- 1 tbsp black peppercorns
- 1 bunch fresh dill
- 1 tsp red pepper flakes (optional, for heat)
- 2 tbsp olive oil (for roasting)
Instructions
- Prepare the Pickle Rick Brine: In a large bowl or pot, combine the pickle juice, water, kosher salt, sugar, smashed garlic, black peppercorns, fresh dill, and red pepper flakes (if using). Stir until the salt and sugar dissolve completely.
- Brine the Chicken: Place the whole chicken in a large resealable bag or container and pour the brine over it, ensuring it’s fully submerged. Seal and refrigerate for at least 12 hours (or up to 24 hours for maximum flavor).
- Dry and Season the Chicken: Remove the chicken from the brine and pat it dry with paper towels. Let it sit at room temperature for 30 minutes. Rub the chicken with olive oil and season with extra black pepper or dill if desired.
- Roast to Perfection: Preheat the oven to 375°F (190°C). Place the chicken on a roasting rack in a baking dish and roast for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices for extra flavor.
Notes
- Use high-quality pickle juice—homemade or from your favorite brand.
- Don’t skip the drying step—crispy skin is key!
- Let the chicken rest for 10 minutes before carving for juicier meat.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1/4 chicken
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg