“Perfect” Roasted Chicken

Govind Armstrong shares his recipe


As if chef Govind Armstrong isn’t busy enough running Post & Beam, taking care of a new baby, and receiving one of Los Angeles magazine’s Chef of the Year awards (on stands now!), the L.A.-born chef is now in charge of the menu at Melrose’s new ROFL Café. Situated in former home of Armstrong’s 8oz. Burger Bar, the restaurant’s name stands for Republic of Laughter (yeah, it’s not our favorite, either) and serves thoughtfully-sourced everyday staples like mussels and fries, a short rib grilled cheese sandwiche, burgers, and a simple roasted chicken. Scratch that, a “Perfectly Roasted Chicken.” This dish of poultry perfection starts with a quick brine and involves basting the chicken every 15 minutes with garlicky herb oil. Served alongside sautéed carrots, it’s just the right dish to usher us officially into fall.


15 oz. water
3 oz. salt
1 oz. sugar
1 dried chile
1 bay leaf
10 peppercorns
1 t.  dried thyme
15 oz. ice

1 Whole Natural Chicken Backbone Removed Split in Half

2 chopped garlic cloves
½ teaspoon chopped parsley
¼ teaspoon chopped oregano
¼ teaspoon chopped rosemary
1 tablespoon olive oil
Mixed together

1 bunch baby carrots trimmed
½ bunch bloomsdale spinach

4 oz. chicken broth
1 teaspoon butter
½ juice of a lemon


In a large pot, bring all ingredients to a boil except for the ice, remove form heat and allow to steep for 10 minutes.
Add the ice and stir until dissolved and set aside.
Place chicken in a zip lock freezer bag and pour the cool brine over the bird.
Place in fridge for 2 hours.
Remove chicken from brine (discard) and pat down the bird.


Preheat oven to 275˚

Place chicken halves, cavity side down, back to back in a large SS sauté pan and place in the preheated oven for 45 minutes, basting the bird every 15 minutes. After internal temperature has reached 160˚ remove chicken from oven and place on a cooling rack to rest, discard residual cooking fat. Place carrots in pan and return to oven for 10 minutes. Once roasted and tender, mix in spinach, just long enough to wilt and remove veg from pan and plate. Add chicken stock to pan and place over a high heat and reduce by half. Arrange chicken and whisk butter into sauce, finish with lemon, salt, pepper, pour over the bird and serve.

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