The simplest chicken recipe
=========================== 2024-05-09

Comment: This is for a ~2 kg chicken, increase the quantities of the optional items if the chicken is larger. Also the cooking time will be a bit longer. Preference is to use a meat thermometer and to stop at 72C. Then let rest the chicken (tented) for 15+ mn, before removing the thermometer and cutting it. TIt takes about 60 to 105 minutes to fully cook the chicken. I used to put some garlic cloves in the cavity, but it does not have time to cook.
It maybe interesting (but not necessary) to make a little gravy for the chicken:
Prepare 1/2 l of good chicken stock (from concentrated, powder or cube). Prepare a roux with 40 g butter and 40 g flour. Make it slightly brown, then pour the stock, thicken stirring.

Note: the salt absorbs the humidity, making the skin crispy and sealing in the juices, resulting in a a very moist meat.


1 whole chicken
1- kg kosher (coarse) salt


1 lemon stabbed with a sharp knife a few times to let the juice out
2 sprigs rosemary
4 to 6 sprigs thyme


Pre-heat the oven to 180C.
Salt the cavity and stuff the chicken with the optional items if using.
On an oven sheet, on a piece of parchment paper, spread the salt in a circle large enough to place the chicken in the middle.
Place the chicken in the middle (the chicken should not touch the salt, but it's OK if it does).
Put in the pre-heated oven for 60 (smaller chicken) to 100 mn (Large one) or till the probe indicates 72C.
Remove from oven, keep the temperature probe in the chicken and cover it with tin foil for 15 mn.
Cut and serve.