The perfect crispy chicken

Mix the brine ingredients and stir until the sugar has dissolved. Submerge the chicken in the brine and chill for 4 hours.Drain the chicken and pat dry, then place on wire rack in the fridge, uncovered, for 24 hours until the skin is opaque and translucent.Preheat the oven to 200°C.Place the peppers and garlic in a roasting pan and drizzle with oil. Place the chicken on a wire rack on top of the peppers and garlic. Drizzle with olive oil and season.Roast for 1–11⁄2 hours, or until the skin is golden and crispy. Serve immediately.Cook\'s note: Brining a whole chicken seasons the meat and keeps it moist, but don’t leave the bird in the brine for more than the recommended four hours, or you’ll get a tough result.Browse more roast chicken recipes here.