Salt Roasted Chicken - Tommy D Eats

Ingredients

• 1 whole chicken (approximately 4 pounds/1.8 kg)
• 3 cups coarse sea salt
• 2 tablespoons olive oil
• Freshly ground black pepper
• Optional herbs and spices (such as thyme, rosemary, garlic, or lemon zest) for flavoring
• Preheat your oven to 400°F (200°C).
• Rinse the chicken thoroughly inside and out with cold water and pat it dry with paper towels.
• In a mixing bowl, combine the coarse sea salt with any optional herbs and spices you desire.
• Spread a layer of the salt mixture on the bottom of a roasting pan, creating a bed for the chicken.
• Rub the chicken with olive oil, ensuring it is coated all over. Season generously with freshly ground black pepper.
• Place the chicken on the salt bed in the roasting pan, breast-side up.
• Pack the remaining salt mixture all around and on top of the chicken, covering it completely. Ensure the salt forms a thick crust around the chicken.
• Transfer the roasting pan to the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
• Once cooked, remove the chicken from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
• Carefully crack open the salt crust and remove it from the chicken. Brush off any excess salt from the chicken’s surface.
• Carve the chicken into serving pieces and serve hot.
• Lunch
• Main Dishes