The process of marinating tenderises chicken while adding flavour. Roast chicken sometimes dries out during the long cooking time, but using a marinade keeps the meat moist and succulent. A marinade uses an acid to soften the meat and an oil to add moisture and flavour. A variety of seasonings added to the oil and acid base add further flavour to the chicken. Any spice or herb you enjoy on poultry makes a good addition to a roast chicken marinade.
Place the oil, soy sauce and lemon juice in the brining bag. Add Dijon mustard or horseradish, depending on your preference.
Peel and mince the garlic cloves. Add the garlic, thyme, salt and pepper to the bag.
Seal the bag closed and shake it to combine the marinade ingredients. Zip-top bags close more easily and are less prone to spilling.
Remove the neck from the chicken cavity. Rinse the chicken under cool water and pat it dry with a clean towel.
Place the whole chicken in the brining bag. Seal the bag closed. Turn the bagged chicken over so all the meat is coated in the marinade.
Set the chicken in a bowl and place it in the refrigerator. Turn the chicken over approximately every two hours so all the meat marinates evenly. Marinate the chicken for at least four hours and up to 24 hours.
Remove the chicken from the bag and set it in a roasting pan. Bake at 191 degrees Celsius for two hours or until a meat thermometer reads 73.9C.
Marinate and roast chicken pieces instead of a whole chicken. Smaller pieces of meat absorb the marinade more readily.
Dispose of the leftover marinade from the brining bag, as it may harbour illness-causing bacteria. If you want to baste the chicken with the marinade as it cooks, prepare a fresh batch just for basting.