This roast chicken is one of those foundational recipes that quietly does a lot of work for you.

It is deeply seasoned, has beautifully crisp skin, and can be eaten straight from the oven or turned into something else entirely later on. I often roast three whole chickens at once, because that is how Costco sells them, and because leftovers are part of the plan, not an accident. I am a "batch cooker", so this works great for me.

The key to this chicken is a dry brine and a hot oven.

Once the brine is applied, this becomes very much set it and forget it cooking. The hands-on work happens up front. After that, the bird goes into the fridge, uncovered, and later straight into a hot oven.

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Why Dry Brine a Chicken?

A dry brine is simply salt and spices applied directly to the chicken and left uncovered in the refrigerator.

• The salt penetrates the meat, seasoning it throughout
• The uncovered rest dries out the skin naturally
• The flavour develops over time without extra moisture

Once the chicken is brined, there is very little left to do. No soaking, no turning, no fuss.

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A Hot Oven Works for More Than Bread

If you bake sourdough, you already know the value of a well-preheated oven.

After baking a loaf, the oven is often still very hot. Rather than letting that heat go to waste, this is a perfect moment to roast a chicken. Dry-brined chicken thrives in the same conditions as bread: high heat, a fully heated oven, and minimal interference once it is inside.

I often bake bread earlier in the day, then use that same hot oven to roast chicken. It is an efficient, satisfying way to stack tasks and get more out of the energy you are already using, and it fits naturally into a sourdough baking rhythm.

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Mexican-Inspired Dry Brine Roast Chicken

This recipe works well for whole chickens, spatchcocked birds, or bone-in pieces. It is especially good if you plan to roast hot for a crisp exterior.

Ingredients

(Per whole chicken, adjust as needed)

• Kosher salt: 15 g (1 tablespoon) per 450–900 g (1–2 lb) of meat
• Chili powder: 5–10 g (1–2 teaspoons), ancho recommended
• Mexican oregano: 2 g (1 teaspoon), dried
• Cumin: 2 g (1 teaspoon), ground
• Garlic powder: 2 g (1 teaspoon)
• Smoked paprika: 1 g (1/2 teaspoon), optional
• Citrus zest: 5–10 g (1–2 teaspoons), dried orange or lime
• Optional: A small pinch of ground cloves or cinnamon

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Method

1. Prep the chicken
   I do not usually bother with paper towels. The skin dries very well during the uncovered rest in the fridge, and skipping this step reduces waste.

2. Mix the dry brine
   Combine all dry brine ingredients in a small bowl.

3. Apply
   Rub the mixture evenly over the skin, under the skin, and inside the cavity of the chicken.

4. Dry brine
   Place the chicken on a wire rack set over a roasting pan or baking sheet and refrigerate uncovered for at least 6–8 hours, ideally 24–48 hours.

5. Roast
   Heat the oven to 425°F (220°C).
   Roast until the skin is deeply golden and crisp and the internal temperature reaches 165°F (74°C), usually 60–75 minutes depending on size.

6. Rest
   Let the chicken rest for 10–15 minutes before carving.

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Building Flavour Under the Chicken

Before roasting, I like to add vegetables underneath the chicken to build flavour in the pan juices.

Use any combination of:
• 2-3 sticks of celery
• 1 onion, sliced into thick rounds
• 2 carrots, cut into thick strips

If your roaster has a rack, place the vegetables underneath it. If it does not, the vegetables themselves can act as a natural rack.

This adds depth and savoury flavour to the pan drippings and gives you a much better base for gravy, au jus, or later cooking.

I usually just call them pan drippings, though they sit somewhere between gravy and au jus.

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A Note on Basting and Pan Drippings

Dry-brined chicken does not need basting, you can if you wish, but it is a moderate benefit. I simply add a little liquid to the pan to develop darker, richer drippings.

After the chicken has been roasting for about 15 minutes, I add:

• About 1 cup inexpensive white wine
or
• A mix of orange juice and white wine vinegar ( 2 tablespoons vinegar, the rest orange juice)

This does not soften the skin. It simply helps build flavour in the bottom of the pan.

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Turning the Drippings into Gravy or Sauce

If serving the chicken as-is:

• Strain out the solids from the roasting pan
• Transfer the liquid to a small saucepan
• Reduce slightly if needed
• Thicken with a little flour or cornstarch mixed with water, if desired
• Taste and adjust with salt and pepper

It is simple, flexible, and very forgiving.

If you are using the chicken for tacos instead, the drippings can be added directly to the pan when reheating the chicken for extra flavour.

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Cooking Multiple Chickens (or a Turkey)

When roasting three chickens at once, a turkey roaster works extremely well. It gives you space, even heat, and one pan of concentrated drippings.

This same dry brine method also works beautifully for:
• Multiple chickens
• Large roasting chickens
• A whole turkey

The approach stays the same.

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Make-It-Neutral Variation (Great for Flexible Leftovers)

If you want roast chicken that can be used for non-Mexican meals, simply omit the chili powder and cumin.

Increase:
• Garlic powder
• Add onion granules

This creates a deeply savoury, neutral roast chicken that works for soup, sandwiches, salads, and simple dinners.

I often roast some chickens this way alongside the Mexican-inspired version so leftovers stay interesting all week.

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Using This Chicken for Tacos

If you are turning this chicken into tacos, I share the exact method here:
[link to taco-style chicken post]

What to Serve with Crispy Roast Chicken

This chicken is intentionally versatile, which means the sides can flex depending on the season, your energy level, and what else you have going on in the kitchen.

Here are some easy, well-balanced options, ranging from comforting to lighter and more vegetable-forward.

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Mexican-Inspired Sides

These pair especially well with the Mexican-inspired dry brine.

• Mexican-Style Polenta
Creamy polenta finished with butter, a little cheese, and a pinch of cumin or chili powder. You can fold in corn kernels or top it with cilantro and lime.

• Mexican Rice
A baked or stovetop rice dish with spices and cheese. I will be sharing my version soon, and it is designed to be make-ahead and crowd-friendly.

• Warm Street Corn or Corn Salad
Creamy, tangy, and comforting. This works beautifully alongside roast chicken or tacos.

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Comfort Classics

If you want something familiar and grounding, these are always welcome.

• Mashed Potatoes
Simple, buttery, and perfect for soaking up pan drippings or gravy.

• Roasted Potatoes
Crispy on the outside, soft inside, and easy to cook alongside the chicken if the oven is already hot.

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Lighter or More Vegetable-Forward Options

These balance the richness of the chicken without feeling like an afterthought.

• Roasted Sweet Potatoes or Yams
Toss with olive oil and salt, or add chili powder and lime for a subtle Mexican influence.

• Steamed or Roasted Broccoli
Finished with lemon, olive oil, or a sprinkle of chili flakes.

• Simple Coleslaw
A vinegar- or lime-based slaw adds freshness and crunch, especially if you are serving the chicken family-style.

• Green Salad with Citrus Dressing
Light, bright, and easy, especially when the rest of the meal is warm and hearty.

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A Final Note on Simplicity

You do not need to make everything.

One starch and one vegetable is more than enough, especially when the chicken is well seasoned and there are good pan drippings on the table. Choose sides that fit your energy and let the oven do as much of the work as possible.

This chicken is meant to anchor the meal, not complicate it.