By Grocery List Plus Editorial Staff | Published on June 4, 2026
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.
Comments
This is a dry-brined bird that honestly needs about 24 hours of salt contact before roasting, making the stated 545 minutes (9 hours) misleading—you're looking at real prep starting the night before. Chicken and kosher salt are available everywhere in Charlotte, and a whole bird runs $8–12 at any major chain, yielding four solid servings at $2–3 per plate. The recipe feeds a family well with minimal fuss once the brining is done, and it reheats decently for next-day sandwiches or soup stock, though the skin won't crisp again. This is a genuinely useful technique that delivers better moisture than rush roasting, but the time claim needs honesty to be useful for a weeknight meal plan.
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