The Crispiest Roasted Chicken

The Crispiest Roasted Chicken

Wow, friends, this classic chicken dish is amazing. I suspect that coating the chicken with such a large amount of salt locks in the moisture when the salt crystallizes. Believe it or not, your chicken will not come out tasting too salty. Be sure to use kosher salt crystals here as fine salt will not work.

This is hands down the crispiest chicken ever. And the meat is so moist. And the added bonus is that at such high temperature, it only takes less than an hour to prepare, making it a perfect option for a low maintenance weeknight meal. But don’t be fooled – chicken this delicious is worthy of any company!

You can just tell that skin is crisped up to perfection!

If you have a guest who is concerned by the amount of salt used, consider removing the skin from their portion of the chicken – as this would remove most of the crystallized salt and very little would’ve permeated the meat in such short time.

DifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 1 whole chicken, around 3.5 lbs
 1 tbsp plus 1 tsp KOSHER salt (cannot be replaced with fine table salt)
 pepper to taste
 fresh herbs and a wedge of lemon, for stuffing the cavity of the chicken, optional

1

Preheat the oven to 450. Place your oven racks to the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

The standard amount of salt needed per an average chicken is 1 TBSP. For this recipe, we will use that, plus another teaspoon to help the breast crisp up really well and seal the juices. It's amazing what that extra teaspoon of salt does! Don't worry, your chicken won't taste too salty. Just be sure it's coarse kosher salt.

2

Dry your chicken with a paper towel. Sprinkle about 1.5 teaspoons of kosher salt inside the cavity of the chicken. Place some fresh herbs and a wedge of lemon, if using, into the cavity of the chicken.

The herbs/lemon here act in more ways than just aromatics. They help accomplish more even cooking, by slightly slowing down the cooking of the breast which typically needs more time than thighs. This results in legs and breast coming to their respective doneness temperatures in about the same time.

3

Rub the exterior of the chicken with 1.5 teaspoon kosher salt. Place the chicken on your prepared sheet and sprinkle the 1 tsp of kosher salt to ensure the breasts are well coated. Wipe off any extra salt from the bottom of your pan with a damp paper towel.

4

Bake the chicken in preheated oven for around 40-55 minutes until the internal temperature reaches 165 in the breast and 170 in the thigh (the dark leg meat is safe to eat at 165 but is still too chewy at that temperature.) Remove from the oven, allow to rest uncovered for a few minutes, carve and enjoy!

Ingredients

 1 whole chicken, around 3.5 lbs
 1 tbsp plus 1 tsp KOSHER salt (cannot be replaced with fine table salt)
 pepper to taste
 fresh herbs and a wedge of lemon, for stuffing the cavity of the chicken, optional

Directions

1

Preheat the oven to 450. Place your oven racks to the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

The standard amount of salt needed per an average chicken is 1 TBSP. For this recipe, we will use that, plus another teaspoon to help the breast crisp up really well and seal the juices. It's amazing what that extra teaspoon of salt does! Don't worry, your chicken won't taste too salty. Just be sure it's coarse kosher salt.

2

Dry your chicken with a paper towel. Sprinkle about 1.5 teaspoons of kosher salt inside the cavity of the chicken. Place some fresh herbs and a wedge of lemon, if using, into the cavity of the chicken.

The herbs/lemon here act in more ways than just aromatics. They help accomplish more even cooking, by slightly slowing down the cooking of the breast which typically needs more time than thighs. This results in legs and breast coming to their respective doneness temperatures in about the same time.

3

Rub the exterior of the chicken with 1.5 teaspoon kosher salt. Place the chicken on your prepared sheet and sprinkle the 1 tsp of kosher salt to ensure the breasts are well coated. Wipe off any extra salt from the bottom of your pan with a damp paper towel.

4

Bake the chicken in preheated oven for around 40-55 minutes until the internal temperature reaches 165 in the breast and 170 in the thigh (the dark leg meat is safe to eat at 165 but is still too chewy at that temperature.) Remove from the oven, allow to rest uncovered for a few minutes, carve and enjoy!

Salt Roasted Chicken

Happens to be Low Carb/Keto/Paleo.

Happens to be Dairy-Free.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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