The Best Roast Chicken
printed from melskitchencafe.com
*Note: You can freeze the cooked and cooled chicken in resealable freezer bags for 1-2 months. Here is a great list of recipes that use cooked, shredded chicken - or just enjoy this chicken on it's own with a few delicious sides.
1 whole chicken
4 pound box rock salt (also called ice cream salt)
3-4 sprigs parsley
3 garlic cloves, peeled and sliced
Preheat the oven to 400 degrees F. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).