Rock Salt Roast Chicken {Basically The Best Roast Chicken Ever}
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
4 -6 Servings
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Course
Main Course
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Cuisine
American
Rock Salt Roast Chicken {Basically The Best Roast Chicken Ever}
Description
The Rock Salt Roast Chicken recipe uses a whole chicken seasoned generously inside and out, then roasted on a thick layer of rock salt. The cavity is filled with lemon pierced with holes, fresh parsley sprigs, and sliced garlic, which impart aromatics during cooking. The rock salt bed acts as a heat conductor, distributing heat evenly and preventing the chicken from direct contact with the pan.
Baking at 400 degrees F, the chicken is turned halfway through cooking to promote uniform browning and avoid drying out. The result is a roast with well-seasoned, juicy meat and a crisp skin, aided by the salt bed and aromatic stuffing.
This dish can be served simply with sides complementing roast chicken. The method is straightforward, yielding a reliably moist and flavorful roast without complex preparation, suited for an appetizing main course.
Cooked chicken can be cooled and frozen in resealable bags for up to 1–2 months, allowing for convenient storage and later use.
Ingredients
- 1 whole chicken
- 4 pound rock salt also called ice cream salt, box
- 1 lemon
- 3-4 parsley sprigs
- 3 garlic peeled and sliced, cloves
Instructions
- Preheat the oven to 400 degrees F.
- Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt.
- Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).
Notes
- Freezing cooked and cooled chicken in resealable bags keeps it fresh for 1-2 months.
User Reviews
Overall Rating
4.7
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