Crispy Salt Crusted Chicken with Roasted Shallots
Delight in the perfect union of flavor and texture with this Crispy Salt Crusted Chicken with Roasted Shallots. Encased in a golden salt crust, the whole chicken remains irresistibly juicy while developing a gently herbed aroma from its stuffing of fresh thyme, lemon, and garlic. The salt crust locks in moisture while imparting an incredible depth of flavor, and the result is chicken that's tender inside with perfectly crisp skin brushed with melted butter for a luxurious finish. Roasted shallots complement the dish with their caramelized sweetness, making it an elegant centerpiece for any dinner table. With minimal prep and a stunning presentation, this recipe is perfect for effortless entertaining or a special family meal.
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Recipe Information
Ingredients
- 1 Whole chicken (3-4 lbs)
- 4 cups Kosher salt
- 4 Egg whites
- 4 Fresh thyme sprigs
- 1 Lemon, halved
- 4 Garlic cloves (crushed)
- 8 Shallots, peeled
- 2 tablespoons Olive oil
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it completely dry with paper towels. Remove any giblets if present.
Stuff the chicken cavity with the thyme sprigs, both halves of the lemon, and the crushed garlic cloves. Set aside.
In a large mixing bowl, combine the kosher salt and egg whites. Mix until the mixture resembles wet sand.
On a baking sheet lined with parchment paper, spread a layer of the salt mixture into a rectangle large enough to hold the chicken.
Place the chicken on the salt bed, breast side up. Pack the remaining salt mixture over the top and sides of the chicken, completely encasing it.
Toss the peeled shallots with olive oil and black pepper in a separate bowl, then arrange them around the salt-crusted chicken on the baking sheet.
Roast in the preheated oven for 75-90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the baking sheet from the oven. Carefully crack and remove the salt crust using the back of a spoon, being cautious of the hot steam.
Brush the chicken skin with melted butter for added shine and flavor. Serve the chicken alongside the roasted shallots.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 429878 mg | 18690% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 34.1 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
