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Ingredients
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Main
Aromatics & Seasoning
Finish
Method
Preparation
- 1
Preheat & dry
Preheat the oven to 200°C (400°F). Remove the chicken from the refrigerator 20–30 minutes before cooking to take off the chill and pat the entire bird very dry with paper towels (this helps the crust adhere and prevents steaming).
- 2
Prepare aromatics
Quarter the onion and lightly crush the garlic cloves (leave skin on to prevent burning). Halve the lemon. Reserve 1 tablespoon of thyme leaves and keep the rest of the sprigs whole for the cavity. Place the onion, garlic, lemon halves and whole thyme sprigs in a small bowl.
- 3
Season the cavity
Season the inside of the chicken cavity with the reserved tablespoon of thyme leaves and the tablespoon of whole black peppercorns. Stuff the cavity with the prepared onion, garlic, lemon halves, and thyme sprigs. Optionally tuck a few additional thyme sprigs under the skin over the breast if you like more herb flavor.
- 4
Oil & truss
Rub the outside skin lightly with the olive oil (do NOT add salt to the skin — the salt crust will season the bird). Truss the legs with kitchen twine so the chicken holds a compact shape for even cooking.
Salt crust & Roasting
- 5
Mix salt paste
In a large bowl combine the coarse kosher salt (2500 g), the egg whites, and 2 tablespoons cold water. Mix with your hands or a spoon until the salt is evenly moistened and the mixture has the texture of damp sand that can hold its shape when pressed. The egg whites act as a binder to form a hard crust.
- 6
Make a salt bed
On a rimmed baking sheet (lined with parchment if you like), spread a 1–1.5 cm thick layer of the salt mixture roughly the size of the chicken. This is the salt bed that will support the bird.
- 7
Set the chicken on the bed
Place the prepared chicken on top of the salt bed, breast-side up. Use your hands to mound the remaining salt mixture evenly over the chicken, completely sealing it. Leave no large gaps — the crust should be at least 1–2 cm thick over the breast and backs and slightly thicker over the cavity area.
- 8
Roast
Transfer the baking sheet to the preheated oven. Roast at 200°C (400°F) until the crust is firm and lightly browned, and a thermometer inserted into the thickest part of the thigh (avoiding bone) reads 75°C (165°F). For a 1.6–2.0 kg chicken this usually takes 65–90 minutes depending on oven and exact weight. Start checking internal temperature after 60 minutes.
- 9
Rest in crust
When the chicken reaches temperature, remove the pan from the oven and let the bird rest, still in the salt crust, for 10–15 minutes. This helps the juices redistribute.
Finishing & Carving
- 10
Break and remove the crust
Using the back of a heavy spoon or the handle of a knife, crack the salt crust away from the chicken. Brush or shake off any loose salt from the bird; you will find a thin, well-seasoned skin underneath. Discard the used salt crust (it has absorbed juices and aromatics).
- 11
- 12
Carve & serve
Transfer the chicken to a carving board, carve into portions (breasts, thighs, drumsticks, wings) and serve with lemon wedges on the side. Taste before adding extra salt — the salt crust should have seasoned the meat enough; add salt only if needed.