Our cookbook, How to Roast Everything, helps the process by ensuring everything is properly seasoned. For this recipe, we give two options for presenting the most flavorful chicken: salting or fully brining. Sanford tried both, in search of the most flavorful bird.
“I made this recipe 3 times,” she writes, “On my first try, I used the first method and added the salt into the rubbing mixture. And then on my second try, I brined it. In the end, while they were both great, I thought that the brined version was better seasoned, more moist and flavorful.”