Serves 4
548 min
Fully Salted Roast Chicken
Recipe GLPRfb366f7cc39ea0
A simple yet elegant roast chicken where a generous salt cure draws out moisture and intensifies flavor throughout the meat. The chicken is salted inside and out, refrigerated overnight, then roasted until golden and juicy. The result is perfectly seasoned poultry with crispy skin and tender meat.
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Ingredients
1 whole chicken (3½–4 lbs)
Kosher salt
Directions
Pat the chicken completely dry using paper towels, paying careful attention to the skin surface and cavity. Hold a five-finger pinch of kosher salt and position your hand at least 10 inches above the chicken. Sprinkle the salt in an even rain across the entire bird. Repeat with multiple pinches until both the exterior and interior—including all crevices, under the wings, around the thighs, and inside the cavity—are generously covered with salt. Place the salted chicken on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for at least 8 hours or up to 1 day.
Remove the chicken from the refrigerator and let it sit at room temperature for 1 hour before roasting.
Preheat your oven to 425°F. Transfer the chicken (still on the rack and baking sheet) to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 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.
