Roasted Chile-Brined Chicken

• One 3 1/2- to 4-pound whole broiler-fryer
• 1 cup kosher salt
• 1/2 cup packed brown sugar
• 2 tablespoons chimayo chile powder or regular chili powder

1. Rinse the chicken.
2. Combine 5 quarts water, the salt, sugar, and chile powder in a large pail or storage container.
3. Place the chicken in the container, cover, and refrigerate for 24 hours.
4. Position the oven racks so that the top rack is in the center of the oven.
5. Preheat the oven to convection roast at 325F.
6. Remove the chicken from the brine and dry it well with paper towels.
7. Coat the roasting rack with nonstick spray and place the chicken on the rack over a shallow roasting pan.
8. Place into the oven and roast for 60 to 70 minutes or until the juices run clear or an instant-read thermometer inserted into the inner part of the thigh reads 170 to 175F.
9. Remove the chicken from the oven, cover with foil, and let rest for 10 minutes before carving.
10. Substitute 1 cup pure maple syrup for the brown sugar.

kosher salt, brown sugar, chimayo chile

Taken from www.epicurious.com/recipes/food/views/roasted-chile-brined-chicken-372470 (may not work)