If you struggle with getting that perfect temperature on a chicken roast to deliver a juicy, well-done chicken – this is a great recipe to bookmark!

The recipe starts with a brining process to infuse the chicken meat with flavors that would be similar to a marinade. A key difference is that a brine gives moisture to the chicken by submerging it in a saltwater solution, while a marinade focuses on the flavor with the help of oil and aromatics. 

With this recipe we get the best of both worlds of brining and marinating – using fresh herbs and lemon. Depending on how much time you have, note that the recommended time for brining is four to sixteen hours to truly infuse the meat. But it is so worth it!

This brining recipe is based off of Greece’s beloved souvlaki or otherwise known as “kalamaki” in the Southern region, to include the best balanced flavors of garlic, oregano, and lemon juice with salt & black pepper. 

It’s super easy to make this brine, and once the chicken is ready to cook, just add some olive oil and minced garlic to roast. From the brine to the end product, you will feel the smell literally hug your home. 

I paired this recipe with a gold beet salad, which is less sweet relative to the purple beets and added goat cheese with nuts & lemon juice. It is the finishing creamy touch to enjoy with the roasted chicken.

This is truly a comfort I hope that you enjoy with your family and loved ones.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂