Rock Salt Roast Chicken Basically The Best Roast Chicken Ever Recipe 435

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
• Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
• Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
• Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
• Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

Steps:

• Preheat the oven to 400 degrees F. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).

Steps:

• Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
• Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
• Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Steps:

• Pat the chicken dry with paper towels. Sprinkle generously with at least 4 teaspoons salt all over the outside of the bird and inside the cavity. Let the chicken sit at room temperature for 1 hour to allow the salt to penetrate. Or you can refrigerate it, uncovered, up to 1 day ahead.
• Set a wire rack inside a foil-lined rimmed baking sheet. Position a rack in the lower third of the oven and preheat to 425 degrees F.
• Toss the lemon wedges, garlic and herbs with 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Stuff the lemons, garlic and herbs in the cavity of the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the back. Transfer the chicken to the prepared baking sheet. If you refrigerated the chicken, let it sit at room temperature 30 minutes to 1 hour before roasting.
• Just before roasting, brush the oil over the entire outside of the chicken (but don't worry about the bottom), making sure to get into all the nooks and crannies so they evenly brown. Roast the chicken, rotating the baking sheet after 35 minutes, until the skin is golden brown and crispy and an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F, 70 to 80 minutes (the temperature will climb to 165 degrees as the chicken rests).
• Let the chicken rest on the baking sheet for 20 minutes (do not tent with foil or the chicken will overcook and the skin will get soggy).
• Transfer the chicken to a cutting board and discard the lemons, garlic and herbs. Carve into serving pieces.

Steps:

• Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand at least 10" above chicken, evenly rain salt down over chicken. Repeat with several more pinches of salt until both inside and outside of chicken are covered with salt (be generous and make sure to get inside all the nooks and crannies). Place chicken on a wire rack set inside a rimmed baking sheet and chill uncovered at least 8 hours and up to 1 day.
• Let sit at room temperature 1 hour.
• Preheat oven to 425°F. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F, 40-55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.