Salt-Spiced Roast Chicken (Print Version)
Juicy roast chicken enhanced with a blend of sea salt, spices, and fresh herbs for rich flavor.
# Recipe Ingredients:
→ Poultry
01 - 1 whole chicken (3.3 lbs), patted dry
→ Spice Blend
02 - 2 tbsp coarse sea salt
03 - 1 tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp dried thyme
07 - 1/2 tsp ground cumin
08 - 1/2 tsp cayenne pepper (optional)
09 - 1 tbsp olive oil
→ Aromatics
10 - 1 lemon, quartered
11 - 4 garlic cloves, smashed
12 - 1 small bunch fresh rosemary or thyme
# Directions:
01 - Set oven to 425°F.
02 - Combine sea salt, black pepper, smoked paprika, garlic powder, dried thyme, ground cumin, cayenne pepper (if using), and olive oil in a small bowl, mixing to form a paste.
03 - Rub the paste evenly over entire chicken, including beneath the skin and inside the cavity.
04 - Fill the cavity with lemon quarters, smashed garlic, and fresh herbs.
05 - Tie the legs together with kitchen twine and tuck wings under the body.
06 - Place chicken breast-side up on a rack in a roasting pan.
07 - Roast for 20 minutes at 425°F.
08 - Reduce temperature to 350°F and continue roasting for 1 hour, or until juices run clear and thermometer reads 165°F in the thigh.
09 - Allow chicken to rest 10–15 minutes before carving and serving.
# Expert Advice:
01 -
- The skin gets shatteringly crisp while the meat stays impossibly juicy inside.
- You'll actually taste the chicken, not just the chicken trying to taste like nothing.
- One pan, one bird, dinner for four—and everyone leaves happy.
02 -
- The thermometer is your friend; a chicken that looks done isn't always done, but one that reads 75°C in the thigh will be perfect.
- If your chicken isn't browning enough by the end, turn the heat up to 200°C (400°F) for the last 10 minutes—sometimes ovens run cool and that's okay.
03 -
- A meat thermometer removes all doubt and takes 10 seconds to use—insert it into the thickest part of the thigh without touching bone and aim for 75°C.
- If you have time, dry brine the chicken in the refrigerator uncovered for a few hours before the spice rub; the salt will start seasoning the meat and the dryness will crisp the skin.