Rock Salt Roast Chicken {Basically The Best Roast Chicken Ever}

Rock Salt Roast Chicken {Basically The Best Roast Chicken Ever}

Yield: 4 -6 Servings

Prep Time: 10

Cook Time: 1 25

Total Time: 1 35

Ingredients

1 whole chicken
4 pound box rock salt, also called ice cream salt
1 lemon
3-4 sprigs parsley
3 garlic 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.

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