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Epicurious
Bon Appétit

Fully Salted Roast Chicken

By Claire Saffitz

4.4

(12)

Image may contain Food Roast Meal Supper Dinner Dish and Turkey Dinner
Photo by Alex Lau

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

Recipe information

  • Yield

    Serves 4

Ingredients

1 (3 1/2–4-lb.) chicken
Kosher salt

Preparation

  1. Step 1

    Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand at least 10" above chicken, evenly rain salt down over chicken. Repeat with several more pinches of salt until both inside and outside of chicken are covered with salt (be generous and make sure to get inside all the nooks and crannies). Place chicken on a wire rack set inside a rimmed baking sheet and chill uncovered at least 8 hours and up to 1 day.

    Step 2

    Let sit at room temperature 1 hour.

    Step 3

    Preheat oven to 425°F. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F, 40–55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.

TagsWhole ChickenChickenPoultryMainDinnerDairy FreeGluten FreeNut FreeKetoRoastPassoverRosh HashanahBon Appétit

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