Like most home cooks, chicken is a fairly frequent staple on our table, and we are always looking for new ways to cook it. My favorite recipes tend to be simple ones that don’t need elaborate steps just to be flavorful or moist, and those that I can always rely on to turn out perfectly.
This recipe meets all those criteria. Although the roasting time is fairly long, the prep couldn’t be easier, and once the chicken is in, all you have to do is patiently wait to eat it as your house begins to smell more and more amazing. If you are feeling more ambitious, a simple lemon herb sauce would be wonderful with this, but honestly, it doesn’t need anything.
Salt Roasted Chicken
Ingredients
- Rock Salt (you will need about 1 lb for a smaller chicken)
- 1 whole roasting chicken, gizzards removed
- 1 lemon, quartered
- 4 cloves garlic, peeled and smashed
- 2 small sprigs each of thyme, rosemary, and sage
Instructions
- Preheat the oven to 400 degrees F. In a baking pan or dish large enough to fit your chicken, pour enough rock salt to make about a 1 inch even layer on the bottom for the chicken to sit on. (You can also line the pan with foil prior to adding the salt for faster clean up).
- Season your chicken all over with pepper, then place, breast side down, on the salt. Stuff the cavity of the chicken with the lemon, garlic, and herbs. Place in the oven and roast for 35 minutes. Flip chicken breast side up, then continue to roast for 40-50 minutes, until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F. The time will vary depending on the size of your chicken, so keep an eye on it so it doesn't overcook.
- Remove from oven. Let chicken rest and cool for a few minutes before carving.
Notes
Source: Adapted from Mel's Kitchen Cafe.
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