Dry brine combined with low speed and slow roasting will produce some very juicy and juicy meat. Finally, it flashes quickly under the broiler to make the skin crisp and golden.
Total: 6 hr 20 min (includes brining time)
Active: 20 min
Yield: 4 servings
- Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 300 degrees F.
- Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
- Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.