Lemon Herb Roast Chicken

8 hours+
3-4 servings

4 duck legs 

2 cups salt 

2 cups granulated sugar 

2 tsp cumin 

2 tsp Black pepper 

3 sprigs thyme 

3 sprigs rosemary

2 tbsp minced garlic 



  1. Bring water, sugar, and salt to boil and whisk to dissolve sugar and salt

  2. Remove from heat, add rest of ingredients (except the herb butter) and leave out to chill completely

  3. Once cool, add chicken to brine mixture & refrigerate for 6 hours

  4. Remove chicken from brine and pat dry

  5. Return to fridge for an hour to air dry

  6. Bring out from fridge and allow to sit for 30 mins at room temperature before putting in oven

  7. Preheat oven to 180C fan/ 200C static oven. Place the chicken on a roasting roasting rack and baste with herb butter

  8. Roast for 50-60 minutes, basting regularly (every 15 mins)

  9. Once cooked through, Let it rest for 20 minutes before carving