A flavorful and juicy roast chicken enhanced with a beer-based brine and a savory spice rub.
Combine water, kosher salt, and brown sugar in a large bowl, stirring until dissolved. Add the lager beer and mix.
Ensure the salt and sugar are fully dissolved to evenly distribute the brine's flavor.
Place the chicken in a resealable plastic bag and pour the brine over it. Seal the bag tightly and refrigerate for 8 to 24 hours.
Turn the bag occasionally to ensure the chicken is evenly brined.
Preheat the oven to 375°F (190°C). Line a baking pan with aluminum foil.
Lining the pan with foil makes cleanup easier.
Remove the chicken from the brine, rinse under cool water, and pat dry with paper towels. Discard the brine.
Drying the chicken thoroughly helps achieve a crispy skin.
Mix paprika, seasoning salt, onion powder, garlic powder, black pepper, and cayenne pepper in a small bowl.
Adjust the spice levels to your preference for a personalized flavor.
Brush olive oil over the chicken and apply the spice rub evenly, ensuring all surfaces are coated.
Use your hands to gently massage the rub into the chicken for better flavor absorption.
Place the chicken in the prepared pan, breast side up, and roast in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 170°F for the breast and 180°F for the thighs.
Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Let the chicken rest for 15 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken more tender.
