Whiskey Brined Roast Chicken

A deeply seasoned, incredibly juicy roast chicken with shatter‑crisp skin — powered by a simple whiskey brine and a foolproof roasting method.

The days are getting cooler, it’s time to break out some comfort food. This whiskey brined roast chicken is a perfect fit for a day like today.

This is a combination of a few different recipes and techniques that we have tried over the years. We started brining years ago with our Thanksgiving turkey. The results were always juicy and delicious so we carried that over to our roast chicken whenever we plan far enough ahead. The brine takes a little more planning because you have to prepare the brine the night before, but it is worth it!

The roast chicken itself is a combination of a few different techniques also. The simple addition of the aromatics to the cavity impart subtle flavors to the chicken and really give it that extra special touch.

Why This Recipe Works

The whiskey brine seasons the chicken all the way through, not just on the surface. The alcohol evaporates, leaving behind aromatics and sugars that help browning.

Drying the chicken creates ultra‑crispy skin without needing high heat or complicated techniques.

Aromatics in the cavity (garlic, citrus, herbs) perfume the meat from the inside out.

Starting the roast at high heat, then lowering it, gives you both crisp skin and juicy meat.

Resting the chicken before carving keeps the juices where they belong — in the meat, not on the cutting board.

Common Mistakes & How to Fix Them

Not brining long enough → You need at least 12 hours for full penetration.

Skipping the dry‑out → This is what makes the skin shatteringly crisp.

Roasting straight from the fridge → Leads to uneven cooking; let it sit 30 minutes.

Using a shallow pan → Causes splatter and uneven browning; use a heavy roasting pan.

Carving too soon → Rest 15 minutes so the juices redistribute.

Ingredient Spotlight

• Kosher salt — Larger crystals dissolve slowly and season more evenly.
• Whiskey — Adds subtle caramel and oak notes; the alcohol evaporates.
• Brown sugar — Helps the skin brown deeply without burning.
• Fresh herbs — Thyme and rosemary stand up best to long roasting.
• Citrus — Brightens the flavor and balances the richness.

Variations

• Maple‑Bourbon Brine — Swap brown sugar for maple syrup.
• Smoky Brine — Add smoked paprika and chipotle.
• Herb‑Forward Brine — Add sage, parsley stems, and bay leaves.
• Citrus‑Heavy Brine — Add orange and lemon slices.

Storage & Reheating

• Store: Up to 4 days in the fridge.
• Reheat: 300°F oven, uncovered, 15–20 minutes.
• Freeze: Up to 3 months (carved pieces freeze best).
• Use leftovers for: Chicken salad, soups, pot pies, sandwiches.

By roasting the carrots and potatoes under the chicken they soak up all that flavor from the juices of the chicken. This makes for an easy one pan meal with the chicken as the main dish and the roasted potatoes and carrots as the side.

I like to make a simple pan gravy with the extra drippings as well. Just take the drippings, some celery salt, garlic and poultry seasoning. Add a roux to thicken and you are ready to serve.

I also love to serve this with some homemade buttermilk biscuits. We have a never fail biscuit recipe you should try. Light, flaky and buttery good every time.

Like many of our other recipes, this brined roast chicken is easy to change up to make it however you like. Leave out some of the seasonings or add some of your own to make it your own.

More Recipes You’ll Love

• Buttermilk Biscuits — perfect pairing
• Fresh Egg Pasta Dough — technique‑forward staple
• Cappuccino Crème Brûlée — elegant dessert
• Brown Butter Pineapple Upside‑Down Cake — reader favorite

Scott

Print Recipe

Whiskey Brined Roast Chicken

Perfect roast chicken with a whiskey brine

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Brine time12 hours hrs

Course: Main Course

Keyword: Brine, Roast Chicken, Whiskey

Ingredients

Brining

• 1 gallon cold water
• 1 cup whiskey
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp sage
• 1 tsp celery salt
• 1 tsp poultry seasoning
• 1 Tbs ground pepper
• 4 bay leaf
• 1 roaster chicken 5 to 7 pounds

Roasting

• 1 lemon halved
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 6 garlic cloves
• 2 Tbs butter melted
• 2 onion
• 4 carrots cut in half lengthwise
• 1 celery stalk chopped
• 4 potatoes quartered
• olive oil

Instructions

The Brine

• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers.
  
• Put the chicken in a container large enough to hold the chicken and brine, add enough water to cover the chicken first to gauge how much water will be needed before adding all the other ingredients.
  
• Mix the salt, sugar, whiskey and spices in the water to dissolve. Submerge the chicken, cover and refrigerate overnight.
  
• About an hour before roasting remove the chicken from the brine, pat dry with paper towels and set on a rack over a platter or roasting pan (to catch the drippings) in the fridge. This allows the skin to dry out a bit so that when you roast you can get nice crispy skin.
  

Roasting the Chicken

• Preheat the oven to 425 degrees F.
• Stuff the cavity of the chicken with most of the fresh thyme, rosemary, sage, lemon, 1/2 onion, and whole garlic cloves. Brush the outside of the chicken with the butter and sprinkle with a little salt and pepper (the brine adds saltiness, so do not use too much salt on the outside of the chicken). Place the onions, potatoes, celery and carrots, in a roasting pan. Toss with salt, pepper, fresh thyme, rosemary and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  
• Roast the chicken for 45 minutes uncovered until the skin browns, then lower the oven temp to 375 and tent the chicken with aluminum foil. Continue to roast another 45 minutes, or until the juices run clear when you cut between a leg and thigh (internal temperature should read around 150 on an instant read thermometer – the carryover heat will bring it up to around 160 while it rests).
  
• Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes to allow the chicken to rest and the juices to redistribute. Slice the chicken onto a platter and serve it with the vegetables.