Rosemary salt roast chicken
- Janine Ratcliffe
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Serves 4
Easy
Total time: 1 hr and 40 mins
plus overnight salting
A star rating of 5 out of 5.3 ratingsRate
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Try our expert recipe for the most golden roast, crisp-skinned chicken – the perfect main for your Sunday dinner
Gluten free
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Try this twist on a roast chicken, then check out our easy roast chicken, Yorkshire puddings and more roast dinner recipes.
Salting the chicken skin overnight draws out moisture and gives you a golden, crisp skin after roasting.
Ingredients
Nutrition
- 1.5kg whole chicken
- leaves picked to make 1 tbsp rosemary
- 2 tbsp Maldon Sea Salt Flakes
- olive oil
Nutrition: per serving
- kcal433
- fat27.4g
- saturates6.8g
- carbs0.1g
- fibre0.1g
- protein46.1g
- salt4g
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Method
-
step 1
Put the chicken on a rack over a roasting tray. Clear a shelf at the bottom of the fridge that the chicken will fit onto in its tray.
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step 2
Use a pestle and mortar to crush together the rosemary and Maldon Sea Salt Flakes. Rub this mixture all over the chicken and chill, uncovered, overnight. Take the chicken out of the fridge 30 minutes before you want to cook it to come up to room temperature.
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step 3
Heat the oven to 190C/fan 170C/gas 5. Brush any excess salt off the chicken and drizzle over a little olive oil.
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step 4
Roast for 1 hour 20 minutes or until the skin is browned and crisp, and the chicken cooked through. Rest under loose foil for 20 minutes before carving.
You'll find loads more roast chicken recipes right here
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.3 ratings
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