This is definitely the best recipe for making roasted chicken. It turned out spectacular with crispy skin and juicy meat. Prepare this salt roasted chicken recipe.
If your chicken is thawed, put it to thaw the night before your dinner in the refrigerator.
In the morning, place the chicken in a deep container and marinate with the cup of coarse salt. With your hands, spread the salt all over the skin.
Let the chicken marinate in the salt all day; I do it at room temperature in a cool room because this way the chicken absorbs more salt, but you can also do it in the refrigerator.
1 hour before serving the chicken, preheat your oven to 250 degrees Celsius.
Take the chicken and wash it very well, removing all the coarse salt. With paper towels or a kitchen towel, dry the chicken thoroughly.
Season the chicken with salt, pepper, and thyme.
Place the chicken in a roasting pan with a rack (this will allow the fat from the chicken to drip down into the pan). Pour 1 cup of water into the rack to prevent your oven from getting smoky.
Bake the chicken for 30 minutes; after 20 minutes, you should start to see how the skin browns and begins to get crispy. If the skin starts to burn, lower the temperature a bit; if you see that it is not browning, raise the temperature a bit.
Remove the chicken, flip it, and return it to the oven for another 15 minutes.
Remove the chicken again, flip it once more, and bake for another 5-10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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