Total preparation time: 27 hours
Active prep time: 30 minutes
Actual cook time: 60-75 minutes

1 pc. whole chicken (although a little pricey, the Sunworks organic chickens are extremely flavourful and moist)

Brine
1 bottle Big Rock Traditional or Sleemans Honey Brown
750 ml water
¼ cup salt
3 tbsp. brown sugar

Dry rub
60 gr. Cajun spice
80 gr. salt
8 gr. fresh ground pepper
2 gr. dried oregano
8 gr. chili powder
30 gr. paprika
20 gr. onion powder
20 gr. garlic powder

• sorry to give you this in grams, but in order to get the flavour just right, it’s a good idea to be accurate with the measurements
• the recipe for the rub will likely be enough for 3-4 birds, but it won`t go bad and it goes great with chicken breasts, ribs, even grilled fish
• Combine all of the ingredients in the brine
• Remove the chicken from the wrapping, rinse carcass and pat dry
• Immerse the chicken into the brine, being sure that it is completely immersed
• Cover with saran wrap and place in the fridge to marinade for 24 hours
• Preheat the oven to 375F
• Remove chicken from the brine, drain water from the carcass and pat dry
• Combine all of the dry rub ingredients and mix until evenly combined
• Sprinkle the chicken with the rub, coating all surfaces, including placing some rub inside the carcass
• Work the rub into the skin
• Place the chicken on a wire rack, inside a roasting pan and place in the oven
• Roast the chicken until the internal temperature reaches 165F, about 60-75 minutes, depending on the size
• Remove from the oven and allow to rest for 5-10 minutes before carving and serving up

Serve this up with some roasted potatoes and gravy and enjoy. You’ll never want to pick up the grocery store stuff again when you see just how tasty this is.