This salt-roasted whole chicken is astonishingly simple — just chicken and salt — yet it comes out incredibly juicy, with crisp golden skin and meat that falls off the bone. The bed of salt draws out moisture from the skin while keeping the meat succulent, and there is no seasoning, stuffing or basting to fuss over. If you love easy chicken dinners, you will also enjoy our Breaded Chicken Breast with Flour, Egg, and Breadcrumbs.
Ingredients
- 1 whole chicken (1.5-2 kg / 3.5-4.5 lb)
- 1 kg (2.2 lb) salt (fine or coarse)
Instructions
- Spread the salt in a rimmed baking dish.
- Rinse and pat the chicken dry. Place it breast-side down on the salt — this keeps the juices in. Cover the wingtips loosely with foil cones and tie the legs.
- No need to season, stuff, or cover the chicken.
- Roast at 180 C (350 F), allowing 35-40 minutes per kilo. Check doneness by piercing the thigh — the juices should run clear.
Tips
- Pat the chicken very dry before roasting; dry skin is what turns crisp and golden in the oven.
- Let the chicken rest for 10-15 minutes before carving so the juices redistribute and stay in the meat.
- For another simple weeknight main, try our Pasta with Roasted Vegetable and Feta Sauce. For roasting guidance, visit Serious Eats.
Nutrition (per 100 g): 158.5 kcal | Protein 16 g | Fat 6.5 g | Carbohydrates 8.7 g