Whole Roasted Chicken in Salt Crust
Experience the ultimate in juicy, tender poultry with this Whole Roasted Chicken in Salt Crust recipe. Encased in a stunning, aromatic salt crust infused with egg whites for a flawless seal, this roasting technique locks in the chicken’s natural juices, ensuring every bite is succulent and flavorful. Stuffed with fragrant fresh thyme, rosemary, zesty lemon, and garlic, the chicken takes on a delightful infusion of herbs while the golden, crispy skin remains perfectly seasoned. The salt crust not only provides an elegant presentation but also eliminates the need for basting, making this a surprisingly easy recipe for home cooks. Perfect for special occasions or a gourmet dinner, this method delivers a show-stopping main dish that's both impressive and effortless. Pair it with roasted vegetables or a fresh salad to complete this unforgettable meal.
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Recipe Information
Ingredients
- 1 piece (approximately 3.5-4 lbs) Whole chicken
- 4 cups Coarse kosher salt
- 4 pieces Large egg whites
- 6 sprigs Fresh thyme sprigs
- 4 sprigs Fresh rosemary sprigs
- 1 piece Fresh lemon
- 4 pieces Garlic cloves
- 1 teaspoon Ground black pepper
- 2 teaspoons Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken under cold running water and pat it dry with paper towels. Remove any giblets if included.
Season the cavity of the chicken with black pepper and stuff it with the fresh thyme, rosemary, half of the lemon (cut into wedges), and the garlic cloves.
Rub the outside of the chicken with olive oil to help keep the skin moist.
In a large mixing bowl, combine the coarse kosher salt and egg whites. Mix thoroughly until the salt mixture resembles wet sand.
On a large baking sheet lined with parchment paper, spread a layer of the salt mixture, about 1/2 inch thick, that is large enough to hold the chicken.
Place the chicken on the bed of salt, breast side up. Then, cover the chicken completely with the remaining salt mixture, ensuring the entire bird is tightly encased. Press the salt down gently to form a solid crust.
Transfer the baking sheet to the preheated oven and roast for 70-80 minutes or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the breast and thigh.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes.
Carefully crack open the salt crust with a sturdy spoon or knife. Remove the salt and discard.
Transfer the chicken to a cutting board, carve, and serve immediately with your choice of sides.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 98859 mg | 4298% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 987 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.
