Serves 4
545 min
Fully Salted Roast Chicken
Recipe GLPRd4f48c720edfae
A simple yet transformative approach to roasting chicken that relies on salt-curing to enhance flavor and moisture. The chicken is generously salted inside and out, then chilled overnight to allow the salt to penetrate the meat. After bringing it to room temperature, it roasts until golden and juicy, delivering a perfectly seasoned bird that is tender and flavorful.
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Ingredients
1 whole chicken (3½–4 lbs)
Kosher salt
Directions
Pat the chicken completely dry with paper towels. Using a generous 5-finger pinch of salt, hold your hand at least 10 inches above the chicken and evenly distribute the salt in a rain-like motion over the entire bird. Repeat with additional pinches of salt, ensuring both the exterior and interior cavities are thoroughly and generously coated with salt. Place the salted chicken on a wire rack positioned inside a rimmed baking sheet. Cover the baking sheet loosely with foil (or leave uncovered) and refrigerate for at least 8 hours and up to 24 hours.
Remove the chicken from the refrigerator and allow it to sit at room temperature for 1 hour before roasting.
Preheat your oven to 425°F. Place the chicken on the wire rack in the baking sheet and roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, approximately 40–55 minutes. Transfer the roasted chicken to a cutting board and let it rest for 15 minutes before carving and serving.
