Salt-Baked Chicken
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
kosher salt
|
|
| 1 | each |
chicken
|
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | each |
lemon
ends trimmed,, pierced with a fork |
|
| 1 | cup |
water
or less |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
kosher salt
|
|
| 1 | each |
chicken
|
*
|
| 5 | ml |
thyme
dried |
*
|
| 1 | each |
lemon
ends trimmed,, pierced with a fork |
|
| 237 | ml |
water
or less |
|
Directions
Preheat oven to 450℉ (230℃).
Line roasting pan with foil. Then cover the foil with a thick layer of salt.
Sprinkle chicken cavity with thyme.
Stuff with whole lemon.
Place chicken, breast side down, on top of salt.
Cover all exposed surfaces completely with remaining salt.
Sprinkle with water to seal and place in oven.
Bake uncovered about 1 hour.
Remove chicken from oven.
Let sit for 10 minutes, then break crust.
Remove all of salt, wiping with a paper towel, if necessary.
Cut into pieces.
