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Chef John's Salt Roasted Chicken

Chef John's Salt Roasted Chicken

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Chef John

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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Nutrition

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

Based on a 2,000 calorie diet

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

Idaho
81

Idaho

11/2/2013

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.

SusanF_VT
60

SusanF_VT

6/5/2014

the chicken came out fantastic. People, please don't rate the recipes based on using the wrong ingredients.

Sophie
49

Sophie

7/1/2014

Changed nothing about the ingredients, just tweaked the method of cooking (I have roasted many a fowl in my career). I preheated my cast iron skillet so that when i laid the chicken in it, the bottom/thighs got a nice sear (keeps the dark meat cooking at same rate as white). Then, after about 30 minutes on the high heat, i shut the oven all the way off and let the chicken sit in the cooling oven for another 20 minutes. This lets it continue to cook, but will taper off and seal the juices in. Just don't open the door! This chicken turned out so beautiful golden brown, crispy outside, super moist and tender inside. Thank you chef, for the courage to use so much salt! :))

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