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Rock Salt Roast BBQ Honey Chicken

Yield: 1 whole chicken
Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes

Ingredients

  • 4 to 5 pound whole chicken
  • 4 pound box rock salt, also called ice cream salt
  • 1 lemon
  • 3-4 sprigs parsley
  • 3 garlic cloves, peeled and sliced

BBQ Seasoning:

  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika, can use regular paprika in a pinch
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon coarse black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ to ¼ teaspoon cayenne pepper
  • 2-3 tablespoons honey, warmed slightly, if needed so it's brushable

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 needed.
  • With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken.
  • In a small bowl, combine the brown sugar, paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder and cayenne pepper (if using). Rub the homemade BBQ seasoning liberally all over the chicken and underneath the skin.
  • Place the chicken breast-side DOWN on the bed of salt.
  • Roast for 40 minutes.
  • Carefully flip the chicken over so it is breast-side UP and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer in the meaty part of a leg - avoiding the bone).
  • Immediately out of the oven, brush the honey all over the chicken.
  • Let the chicken rest for 20 minutes before carving and serving.

Notes

Salt: there has been some discussion about using rock salt in the comment thread of the original rock salt roast chicken; I have tried substituting coarse, kosher salt, and personally, I prefer to use rock salt (also called ice cream salt) for this chicken recipe.
Chicken: if you don't want to mess with flipping the chicken halfway, you can try roasting it breast side UP or breast side DOWN the entire time (but I find it's juicier if you can manage the flipping; I use a large, flat, metal spatula, along with a few prayers, to help flip).