Rosemary salt roast chicken

Rosemary salt roast chicken

  • serves 4
  • Easy

Try our expert recipe for the most golden roast, crisp-skinned chicken – the perfect main for your Sunday dinner


Try this twist on a roast chicken, then check out our classic 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.



  • whole chicken 1.5kg
  • rosemary leaves picked to make 1 tbsp
  • sea salt crystals 2 tbsp
  • olive oil


  • 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.

  • Step 2

    Use a pestle and mortar to crush together the rosemary and salt. 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.

  • 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.

  • 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.

*This recipe is gluten free according to industry standards

You'll find loads more roast chicken recipes right here

A golden roast chicken in a white baking dish

Nutritional Information

  • Kcals 433
  • Fat 27.4g
  • Saturates 6.8g
  • Carbs 0.1g
  • Fibre 0.1g
  • Protein 46.1g
  • Salt 4g