1 (4-6 pound) whole Florida chicken
2 Florida Key limes
2 lemons (one zested, one halved)
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme
4-5 cloves fresh garlic, smashed
½ stick unsalted butter, softened
Sea salt and fresh ground pepper, to taste
1 Florida orange, halved
2 Florida Key limes, halved
½ cup Florida sugar
1 lemon, halved
1 cup sea salt
2 gallons warm water (or enough to fully cover chicken)
Prepare brine by combining all brine ingredients and stirring until salt and sugar are dissolved. Allow to cool to room temperature before placing in refrigerator for 12-24 hours.
Preheat oven to 425 degrees. Remove chicken from brine, pat dry and place in large roasting pan. Combine softened butter, zest of 1 lemon, salt and pepper; stir to combine and rub onto skin of chicken. Place Key Lime halves, lemon halves, fresh herbs, and garlic inside of chicken and secure with butchers’ twine. Season chicken with salt and pepper, place in oven and roast for 30 minutes. Reduce temperature to 375 degrees and continue to roast for 30-45 more minutes, or until thermometer reads 160 degrees. Remove from oven and allow to rest for 15 minutes before serving.
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