There's a reason roast chicken is the dish every cook returns to. It's a test of restraint as much as technique — and it begins with the salt. Season properly, before the bird goes in, and the rest almost looks after itself.
The key is getting the Artisanal Sea Salt under the skin and inside the cavity. This isn't decoration. The salt draws out moisture, then reabsorbs it, seasoning the meat from within. The skin crisps in a way that plain roasting never quite achieves.
Ingredients
- 1 whole chicken, 1.5–2kg
- 1½ tsp Artisanal Sea Salt, divided
- 1 tbsp olive oil or softened butter
- 1 lemon, halved
- A few thyme sprigs
Method
- Remove the chicken from the fridge an hour before cooking. Pat completely dry with kitchen paper.
- Carefully loosen the skin over the breasts and thighs with your fingers. Press ½ tsp of Artisanal Sea Salt directly onto the flesh beneath the skin.
- Season the cavity generously with another ½ tsp salt, then stuff with the lemon halves and thyme.
- Rub the outside of the bird with oil or butter and season with the remaining salt.
- Roast at 200°C (fan 180°C) for 1 hour 15 minutes, or until the juices run clear. Rest for 15 minutes before carving.
Don't skip the resting time. That's where the juices redistribute, where the salt finishes its work. The simplest thing. The best thing.
