The Perfect Roasted Chicken (Salty and Crunchy Skin)

by Katie on April 3, 2013

To make this delicious chicken I had to buy a box of rock salt. It sounds strange, doesn’t it? Like you would be in for an extremely salty chicken, right? Well, I saw this recipe at Mel’s Kitchen Cafe and she claims it is the best roasted chicken you will ever eat. I knew I had to try it out!

After trying it, I would have to agree with her! It is the only roasted chicken recipe I need in my recipe box. The rock salt keeps the chicken moist and flavors it with a wonderfully salty, but not too salty, flavor. It is tender, juicy, full of flavor, and pretty much awesome!

Plus whole chickens are good for the budget. We ate to our hearts content the first night and then I made enough chicken salad for 4 lunches and then I made stock with the rest of the chicken. Talk about bang for your buck! I bought an organic chicken for $10…and got all of that out of it!

The Perfect Roasted Chicken (Salty and Crunchy Skin)


  • 1 whole chicken
  • 4 pound box rock salt (also called ice cream salt)
  • 1 lemon
  • 3-4 sprigs parsley (I didn't have any so I didn't use it)
  • 3 garlic cloves, peeled and sliced


  1. Preheat the oven to 400 degrees F.
  2. Line a 9X13-inch pan with foil and pour the rock salt into the pan, evening it out.
  3. Remove and discard anything from inside the chicken, if needed, and rinse the chicken inside and out. Generously salt and pepper the inside and outside of the chicken.
  4. 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.
  5. 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).


I cooked my chicken breast side down at first so that when I flipped it the breast meat would be nice and browned when I pulled it out.

Recipe Credit: Mel’s Kitchen Cafe

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