Chicken baked on salt in the oven
Description
Thanks to baking the chicken on salt, we end up with a crispy, golden-brown bird. The salt draws out all moisture from the skin, sealing the juices inside the meat, so even the breast turns out incredibly juicy and tender. We don't season the chicken with salt during cooking; instead, for aroma, we'll add a sprig of thyme and place an orange inside the chicken cavity. The finished chicken is perfectly seasoned, tender, and fragrant. Serve the chicken with any vegetables, homemade pickles, fresh herbs, or sauces.
Instructions
- 1
Step 1
Prepare all the ingredients for our dish. Rinse the chicken and pat it dry.
- 2
Step 2
To ensure the chicken bakes evenly and turns out crispy and juicy, choose an ovenproof dish with high sides, slightly larger than the chicken itself. The salt should completely cover the bottom of the dish, with a thickness of 8–10 mm. Place a couple of thyme sprigs on top of the salt.
- 3
Step 3
Place the chicken on the salt. Cut the orange into four pieces and place them inside the chicken. Do not rub the chicken with spices on the outside, as they will simply burn during cooking.
- 4
Step 4
Tie the chicken legs with string. Preheat the oven to 200 degrees Celsius using the "Top-Bottom" heating mode. Do not use the grill or convection settings, as the chicken will burn on these modes.
- 5
Step 5
Place the pan in a preheated oven.
- 6
Step 6
Cook the chicken for 1.5 hours. After that, remove the chicken and let it rest for 15–20 minutes so the juices redistribute evenly and the chicken stays moist. If you cut the chicken immediately, it will release its juices and become dry. Do not pierce the chicken during roasting, otherwise it will also become dry. Serve the cooked chicken hot.
- 7
Step 7
Serve at the table.