Chef John's Salt Roasted Chicken

48 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Chef John
Recipe by  Chef John

“This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Reviews (48)

Rate This Recipe
Idaho
35

Idaho

My husband thought it was excellent. He said: ..."perhaps the best chicken I ever had!". I had followed your recipe without any change. Thank you Chef John.

chefmom
15

chefmom

the chicken was magnificent. but for some reason, my sauce turned out way too salty. I'm wondering if I didn't blot out enough oil from the pan. will try again.

Debbie Isaak
15

Debbie Isaak

My family has always loved roast chicken, so I have made it for years. This recipe is the best I have ever made. The chicken was very juicy, and so tender. I even made the sauce, and could not believe how good it was and how incredibly simple it was to make. I was out of lemons so I substituted white wine vinegar and it was terrific! Chef John, another winner. Thanks for the video, it helps.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 554 cal
  • 28%
  • Fat
  • 35.7 g
  • 55%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 53.7 g
  • 107%
  • Cholesterol
  • 185 mg
  • 62%
  • Sodium
  • 4701 mg
  • 188%

Based on a 2,000 calorie diet

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