Tommy D Eats

Salt Roasted Chicken

Recipe by
1 hour 45 mins
Prep: 15 min. | Cook: 1 hour 30 mins | Servings: 4-6 servings


Experience the succulent and flavorful delight of our Salt Roasted Chicken recipe. This impressive dish features a whole chicken encased in a crust of coarse sea salt, resulting in tender and juicy meat with a hint of saltiness. The magic lies in the salt crust, which acts as a natural seal, infusing the chicken with moisture while locking in its natural juices. As the chicken roasts in the oven, the salt crust forms a protective barrier, resulting in a crispy and golden skin that is a feast for the eyes and the taste buds. The simple preparation allows the natural flavors of the chicken to shine through, and optional herbs and spices can be added to elevate the taste. The result is a show-stopping centerpiece that is sure to impress your guests. With a minimal prep time and a hands-off cooking process, our Salt Roasted Chicken is a hassle-free yet impressive addition to your culinary repertoire. Try this recipe for a memorable dining experience that will have everyone asking for seconds.


  • 1 whole chicken (approximately 4 pounds/1.8 kg)
  • 3 cups coarse sea salt
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • Optional herbs and spices (such as thyme, rosemary, garlic, or lemon zest) for flavoring


  1. Preheat your oven to 400°F (200°C).
  2. Rinse the chicken thoroughly inside and out with cold water and pat it dry with paper towels.
  3. In a mixing bowl, combine the coarse sea salt with any optional herbs and spices you desire.
  4. Spread a layer of the salt mixture on the bottom of a roasting pan, creating a bed for the chicken.
  5. Rub the chicken with olive oil, ensuring it is coated all over. Season generously with freshly ground black pepper.
  6. Place the chicken on the salt bed in the roasting pan, breast-side up.
  7. Pack the remaining salt mixture all around and on top of the chicken, covering it completely. Ensure the salt forms a thick crust around the chicken.
  8. Transfer the roasting pan to the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
  9. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
  10. Carefully crack open the salt crust and remove it from the chicken. Brush off any excess salt from the chicken’s surface.
  11. Carve the chicken into serving pieces and serve hot.

Note: The salt crust helps to seal in the moisture and infuse the chicken with a subtle saltiness. The result is tender, flavorful meat that is juicy on the inside and boasts a crispy skin. This salt roasted chicken is a show-stopping centerpiece for any special occasion or Sunday family dinner. Pair it with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal.

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