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Whole chicken roasted in a salt crust
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Coat chicken in flavorful seasoned dough for juicy, flavorful results!
Ingredients:
  • 675g plain flour
  • 160g salt
  • 20.00 ml thyme leaves
  • 250ml water
  • 2 eggs, lightly whisked.
  • 1 (about 1.8kg) whole fresh chicken
  • 2 fresh bay leaves
  • 4 sprigs fresh rosemary
  • 1 lemon, thinly sliced
  • 6 sprigs fresh thyme
  • 40g butter
  • 4 garlic cloves, bruised, thinly sliced
  • Steamed baby carrots, to serve
  • Steamed snow peas, to serve
Instructions:
  • 1. Preheat oven to 180°C. 2. Combine flour, salt, and thyme in a bowl. 3. Add water and egg, then mix until well combined. 4. Knead on a lightly floured surface for 2-3 minutes until smooth. 5. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes to rest.
  • Give the chicken a quick rinse under cold water then pat dry with paper towel inside and out. Put it in a small roasting pan. Fill the cavity with bay leaves, rosemary, half the lemon slices, and half the thyme. Slide the garlic, butter, remaining lemon slices, and remaining thyme under the skin. Tie the legs together with kitchen string, brush with olive oil, and season generously with salt and pepper.
  • On a lightly floured surface, roll out the dough large enough to cover the chicken. Seal the edges and bake in a preheated oven for 1 hour and 45 minutes. Let it rest for 15 minutes after removing from the oven.
  • To serve, elegantly crack open the golden crust of the chicken using a large sharp knife. Enjoy alongside baby carrots and snow peas for a delightful meal.

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