Whole Roasted Chicken - Publican Style

5 from 1 vote

This whole roasted chicken is so simple and utterly delicious! This was inspired by the signature dish from The Publican in Chicago.

Prep Time15

Cook Time45

Dry Brine12

Total Time13

Course: Main Course

Cuisine: American

Servings: Adults

Calories: 454kcal

½ Cup Extra-Virgin Olive Oil
4 Tablespoons Fresh Lemon Juice Juice from 1 whole Lemon (About 2 oz.)
1 ½ Tablespoons Light Brown Sugar
1 ½ Teaspoon Paprika
½ Teaspoon Smoked Paprika
1 Pinch Cayenne
2 Tablespoons Fresh Oregano Finely Minced, (reduce to 1 tablespoon if using dried)
2 Garlic Cloves Rough Chopped
½ Teaspoon Kosher Salt
¼ Teaspoon Fresh Ground Black Pepper

Rinse the chicken and pat dry with paper towels. Place the chicken, breast-side down on a cutting board. Using a sharp knife or kitchen shears, remove the backbone, working from the tail end and working your way toward the neck.
Flip the chicken over and press down on the breast bone to flatten. Cut between the breasts of the chicken if halving.
Use your fingers to separate the skin from the breast, thighs and legs, taking care not to tear the skin. Use ¾ teaspoon of Kosher Salt per pound of meat and rub under the skin directly into the chicken.
Place chicken on a wire rack over a rimmed baking sheet and let rest overnight, uncovered in the fridge.

The morning after the dry brine, combine oil, lemon juice, brown sugar, paprika, smoked paprika, cayenne, fresh oregano, garlic, salt, and pepper in a small mixing bowl. Add marinade and chicken to a sealable container. Mix thoroughly until evenly coated. Refrigerate for at least one hour.

Remove the chicken from the fridge at least 1 hour prior to cooking. Preheat the oven to 450°F with the rack in the middle position.
Place marinated chicken skin side up on a rimmed baking sheet, and bake for 35 to 45-minutes until well browned and chicken is cooked through. Meat should read 160°F on an instant read thermometer when probed between the breast and the thigh.
Remove from oven and loosely cover to let rest for approximately 10 minutes before carving.

Remove the thigh and leg quarters from the breasts, separating between the joints. Reserve any juices from the chicken as you carve.
Remove the legs from the thighs.
Remove the wings from the breasts. Use a pairing knife to find the joint and separate.
Remove the breasts from the carcass by working a sharp knife between the meat and the center breast bone. Slowly work down the breast, almost rolling it off the chicken. Slice the breast across the grain.
Plate the chicken parts over roasted potatoes or fries (if using). Drizzle the reserved juices directly over the chicken.
Sprinkle a small amount of kosher salt over the chicken, then add a fresh squeeze of lemon juice. Garnish with minced oregano.

Recommend serving this over whole roasted potatoes or French fries.