Chicken Baked in Salt

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Important! It is best to carve the cooked chicken in a deep bowl, as there will be a lot of juice. This cooking method makes the skin on top thin and crispy, sealing in the juices, resulting in incredibly tender meat, even the white meat on the breast will melt in your mouth. The lemon inside also prevents the juices from escaping and provides a barely noticeable aroma. The meat will not absorb excess salt, maintaining the perfect balance and flavor.

Ingredients

Poultry - 1 piece
Salt - 2 lbs
Lemon - 1 piece

Step by Step guide

Step 1

Prepare the ingredients.

Step 2

Rinse the chicken and pat it dry with a paper towel. The chicken should be medium-sized, with intact skin.

Step 3

Wash the lemon.

Step 4

Place the whole lemon, without cutting, inside the chicken's cavity.

Step 5

Take a whole new pack of coarse sea salt.

Step 6

Pour the entire pack of salt onto a baking sheet.

Step 7

Carefully spread it out so that the chicken can fit on top. The layer of salt should be sufficiently high.

Step 8

Place the chicken on the salt, breast side down, and send it to a preheated oven at 392°F for 40–60 minutes (the time depends on the oven and the weight of the chicken). Do not add extra salt or any seasonings.

Step 9

The finished chicken should be well browned, and clear juices should be coming out. Carefully transfer the baked chicken from the baking sheet to a plate, shaking off the excess salt.