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Salt-Roasted Chicken With Marinade

Salt-Roasted Chicken With Marinade recipe image
This salt-roasted chicken recipe delivers incredibly tender meat with a beautifully seasoned crust. The thick layer of salt acts as a barrier, locking in moisture while the herbs and spices gently flavor the skin. It&# 226;€™s a show-stopping centerpiece for family dinners or holiday gatherings. The result is succulent, aromatic chicken that’s easy to pull apart. Perfect for serving with steamed vegetables or rice to soak up the flavorful juices. A comforting, home-style dish that impresses guests without requiring complex techniques.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 59.8
Description
This salt-roasted chicken recipe delivers incredibly tender meat with a beautifully seasoned crust. The thick layer of salt acts as a barrier, locking in moisture while the herbs and spices gently flavor the skin. It&# 226;€™s a show-stopping centerpiece for family dinners or holiday gatherings. The result is succulent, aromatic chicken that’s easy to pull apart. Perfect for serving with steamed vegetables or rice to soak up the flavorful juices. A comforting, home-style dish that impresses guests without requiring complex techniques.
Ingredients
  • 1 whole Chicken (4-5 lbs), patted dry
  • 2 cups Kosher salt or rock salt
  • 1 tbsp Five-spice powder
  • 2 cloves Garlic, minced
  • 1 inch Ginger, sliced
  • 2 tbsp Soy sauce
Directions
  1. 1
    Preheat oven to 425°F (220°C).
  2. 2
    Pat the chicken completely dry with paper towels, inside and out.
  3. 3
    Season the inside of the chicken cavity with minced garlic, ginger slices, and 1 tablespoon of five-spice powder.
  4. 4
    Brush the outside of the chicken with soy sauce, then rub with the remaining five-spice powder.
  5. 5
    In a large baking dish, create a mound of salt in the center to act as a roasting rack.
  6. 6
    Place the chicken breast-side up on top of the salt mound.
  7. 7
    Roast in the preheated oven for 60-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. 8
    Remove from oven and let rest for 15 minutes before carving.
  9. 9
    Brush off excess salt from the skin before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not consume the salt crust. It is used only for roasting and flavoring the skin.

If you do not have a salt crust setup, you can roast the chicken on a rack over a baking sheet, but the skin may not be as crisp.

Ensure the chicken is fully thawed and patted very dry for the best skin texture.

You can add aromatics like onions, carrots, and celery inside the cavity for extra flavor.

Letting the chicken rest before carving ensures the juices redistribute, keeping the meat moist.

Keywords: salt roasted, chicken, whole chicken, roasted, aromatic, juicy, crispy skin, herbs, dinner, holiday, comfort food, easy recipe
Read it online: https://www.chefs-mate.com/recipe/salt-roasted-chicken-with-marinade/