Ingredients
- •1 whole chicken (4–5 lbs), giblets removed
- •2 tbsp kosher salt
- •1 tsp black pepper
- •4 cloves garlic, smashed
- •4 sprigs fresh thyme
- •4 sprigs fresh rosemary
- •2 bay leaves
- •1 lemon, halved
- •4 tbsp unsalted butter, softened
- •2 tbsp olive oil
- •1 tsp paprika
- •Flaky sea salt for finishing
Instructions
Pat chicken completely dry with paper towels, including cavity. Season generously inside and out with kosher salt. Refrigerate uncovered for 2–8 h to dry brine.
Preheat sous vide water bath to 150°F (66°C).
Stuff cavity with garlic, half the thyme, half the rosemary, bay leaves, and lemon halves.
Truss chicken with kitchen twine to keep legs and wings close to body.
Place chicken in extra-large vacuum bag or 2-gallon zip-top bag with remaining herbs. Seal using water displacement method, ensuring chicken is fully submerged.
Cook for 3.5 to 4 h.
Preheat oven to 450°F (232°C) with rack in upper-middle position.
Remove chicken from bag and pat completely dry. Discard herbs and lemon from cavity.
Mix softened butter with paprika and black pepper. Rub all over chicken skin.
Place chicken breast-side up on wire rack set in rimmed baking sheet.
Roast for 15–20 min until skin is golden brown and crispy.
Rest for 10 min, then carve and serve with flaky sea salt.
Notes
- •The dry brine creates incredibly crispy skin when finished in the oven
- •Reserve the bag juices for making gravy
- •Spatchcocking the chicken before bagging makes portioning easier