Holiday Baked Chicken

Elevate your baked chicken with flavorful buttered herbs and gravy.

Make this show-stopping baked chicken for your New Year celebration or family reunion: it’s bursting with flavors from the brine. Pair it with gravy and your preferred side such as French beans and bacon. 


Holiday Baked Chicken

Christa Mendiola
Elevate your baked chicken with flavorful buttered herbs and gravy.
Prep Time 8 hours
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 9 hours 30 minutes
Course Main Dishes
Cuisine Others
Servings 6


Holiday Baked Chicken

  • 8 cups water
  • 1/3 Cup rock salt
  • 1/4 Cup sugar
  • 2 tablespoons Oil
  • 1 whole Chicken
  • 1/2 Cup unsalted butter softened
  • 1/2 tablespoons dried rosemary
  • 1/2 kilo potato washed and cut into quarters
  • olive oil to drizzle
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken drippings cooled
  • Salt to season
  • Pepper to season


  • Make the brine: In a stainless or glass bowl, combine water, salt, sugar, and oil. Whisk until salt and sugar is dissolved.
  • Using a brining injector, inject 2 cups brine into the breast and legs of the chicken. Place chicken in a deep container and pour the remaining brine over it. Chill for 8-10 hours. Rinse with cold water before cooking.
  • Pre-heat oven to 350 F. In a small bowl, combine butter and rosemary. Create a pocket by separating skin from chicken breast and thigh part. Insert and rub about 2 tablespoons of the butter mixture on the breast part and 1 tablespoon on each thigh. Rub the rest of the butter mixture on the skin and into the cavity.
  • Place chicken and potatoes in a baking dish. Drizzle with olive oil and season with pepper. Bake chicken and potatoes for 1 hour. Turn up temperature to 450 F, and continue baking for another 30-35 minutes, or until golden in color. Cover chicken with foil and let it rest for 15-20 minutes before cutting.
  • Make the gravy: Over medium heat, melt butter in a sauce pan. Add the flour and stir to create a paste (roux). Add the drippings and whisk to dissolve the roux. Let it boil for 10-15 minutes or until the sauce has thickened. Remove from heat. Adjust taste with salt and pepper.
  • Serve with gravy on the side and preferred side dish.
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