Salted Chicken
Savor the irresistible simplicity of Salted Chicken, a comforting yet elegant dish that combines classic brining techniques with aromatic herbs for maximum flavor. This recipe begins with a brine infused with coarse sea salt, ensuring the chicken stays tender and juicy. The cavity is generously stuffed with garlic, fresh rosemary, thyme, and lemon, creating a burst of fragrant flavors as it roasts to perfection. A golden, crispy skin seasoned with sea salt and ground black pepper holds the succulent meat together. With just 20 minutes of prep time and an hour of cooking, this oven-roasted masterpiece is perfect for a family feast or special occasion. Pair it with roasted vegetables or creamy mashed potatoes for a meal that's sure to delight! Keywords: salted chicken recipe, oven-roasted chicken, brined chicken, crispy chicken skin, easy chicken dinner.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 1.5 cups Coarse sea salt
- 6 whole, peeled Garlic cloves
- 3 Fresh rosemary sprigs
- 3 Fresh thyme sprigs
- 1 Lemon
- 2 tablespoons Olive oil
- 1 teaspoon Ground black pepper
- 4 cups (for brining) Water
Instructions
In a large bowl, dissolve 1 cup of coarse sea salt in 4 cups of water to create a brine.
Submerge the whole chicken in the brine and refrigerate for 4-6 hours to allow the flavors to infuse.
After brining, remove the chicken and pat it completely dry with paper towels. Discard the brine.
Rub the exterior of the chicken with olive oil and sprinkle the remaining 1/2 cup of coarse sea salt evenly over the skin. Also, add ground black pepper to enhance seasoning.
Stuff the cavity of the chicken with garlic cloves, rosemary sprigs, thyme sprigs, and a lemon cut in half to infuse aromatic flavors during cooking.
Preheat your oven to 400°F (200°C).
Place the seasoned chicken in a roasting pan or on a wire rack set inside a baking sheet to allow even air circulation.
Roast the chicken in the oven for approximately 60 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the juices run clear.
Once cooked, allow the chicken to rest for 10 minutes before carving. This helps retain its juiciness.
Serve the salted chicken with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 85925 mg | 3736% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 989 mg | 21% | |
*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.
