Rock Salt Roast Chicken {Basically The Best Roast Chicken Ever}
Yield: 4-6 Servings
Prep Time: 10 minutesmins
Cook Time: 1 hourhr25 minutesmins
Total Time: 1 hourhr35 minutesmins
Ingredients
1wholechicken
4poundbox rock salt, also called ice cream salt
1lemon
3-4sprigs parsley
3garlic cloves, peeled and sliced
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
Chicken: you can freeze the cooked and cooled chicken in resealable freezer bags for 1-2 months.