Italian Roast Chicken (Dry Salt Roasted Chicken) - Crispy skin and juicy meat awaits, no oil required. | wandercooks.com
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Italian Roast Chicken (Dry Salt Roast Chicken)

A super juicy, super tender Italian Roast Chicken recipe cooked completely without oil. Soft, moist, white chicken with a crinkly, crispy skin. It's the perfect easy roast recipe you've been looking for.
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Author Wandercooks

Ingredients

  • 1 whole roasting chicken skin-on
  • 4 -5 potatoes peeled and quartered
  • 1 onion peeled and quartered

For the Seasoning

  • 500 g cooking salt
  • 3 – 4 cloves garlic roughly chopped
  • 1 handful fresh sage roughly chopped
  • 1 handful fresh rosemary roughly chopped
  • Black pepper

Instructions

To Whip Up That Seasoning

  • First up! You’ll need to prepare the seasoning mix a few days in advance of cooking the chicken, so be sure to plan ahead for this recipe.
  • Pour that salt into a nice big bowl, then add in your chopped garlic, sage, rosemary, and a good sprinkling of cracked black pepper.
  • Store covered for a few days for the flavours to develop.

To Prepare the Chicken

  • Massage the herb and salt seasoning all over the chicken skin, making sure it’s well and truly coated. You might want to repeat this process a second time just to be sure.
  • Cover and pop in the fridge for 3 hours, making sure you take it back out of the fridge an hour before cooking to help bring it back up to room temperature.

To Roast the Chicken

  • Go ahead and preheat that oven to 250 degrees celcius. Yep. That is going to be one hot oven for roasting this chicken.
  • Meanwhile pop your potatoes and onions into a roasting pan and use them to create a nice base for your chicken.
  • (Brush all the salt off here, or leave it on - it's up to you!)
  • Place the chicken on top of the potatoes (breast side down to start) then pop the tray into the oven. You'll need to allow half an hour of cooking per 500 g of chicken. We’re cooking the chicken on top of the potatoes to stop the skin sticking to the pan and also to flavour the potatoes with all that gorgeous roasting jus.
  • At the halfway point, flip the chicken over then pop it back in the oven. This will allow all that gorgeous skin to turn into crispy, golden brown deliciousness.
  • Once the chicken is done, take it out of the oven and wrap it up in some aluminium foil. For the juiciest, tastiest and most tender chicken ever, allow it to rest for at least 10 minutes covered in aluminium foil before you dive in. ;)

Notes

When it comes to cooking this chicken you have a choice to make. Will you cook the chicken salt-on, or remove it? Cook salt on but you won’t be able to eat the skin. Or dust off the salt first. We’ll leave it up to you.