Salt-Baked Chicken: Ultimate Juiciness

Welcome to a recipe that will change the way you think about roast chicken forever! Salt-baking might sound like a technique reserved for professional chefs, but it's one of the easiest and most effective ways to achieve unbelievably moist meat and perfectly crispy skin. The thick bed of salt creates a mini-oven around the chicken, sealing in all the juices and flavor while protecting the meat from drying out. This recipe, enhanced with an aromatic blend of toasted spices, turns a simple chicken into a spectacular centerpiece for any family dinner or special occasion. Get ready to impress your guests with minimal effort!

Salt-Baked Chicken

Cooking: 1 hour, 15 minutes

Quantity: 6 Servings

Per serving

Calories: 383 kcal

Proteins: 36 g

Fats: 28.3 g

Carbohydrates: 3.3 g

Ingredients for Salt-Baked Chicken

• 1 whole chicken, about 2 kg (4.4 lbs)
• 50 g butter
• 15 ml olive oil
• 5 cloves of garlic
• 2 chili peppers
• 1 onion
• 2 bay leaves
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tsp curry powder
• 15 ml balsamic vinegar
• 15 g Dijon mustard
• 5 g granulated sugar
• 10 g coarse sea salt
• 1 kg coarse cooking salt

How to Make Salt-Baked Chicken

In a hot, dry skillet, add the fenugreek, coriander, mustard seeds, and cumin. Heat the seeds, shaking the pan constantly to ensure they toast evenly. When the mustard seeds start to pop, remove the skillet from the heat.

Toasting cumin, mustard, and coriander seeds

Transfer the seeds to a mortar and pestle, crumble in the bay leaves, and grind everything into a fragrant powder.

Grinding the toasted seeds in a mortar

Add the coarse sea salt to the mortar, along with two finely chopped red chili peppers and the chopped garlic. Pound the garlic and pepper with the salt until they form a thick paste.

Grinding sea salt, garlic, and chili pepper in a mortar

Combine the ground seeds with the garlic and pepper paste, and add a little granulated sugar. The sugar and a moderate amount of butter will give the chicken a beautiful golden color.

Mixing the ground ingredients, adding sugar and butter

In a bowl, place the softened butter, and add the Dijon mustard and balsamic vinegar.

Adding butter, Dijon mustard, and balsamic vinegar

Take the whole chicken, rinse it with cold water, and trim off any excess (fat, skin pieces, the parson’s nose). Pat the skin dry with paper towels: it must be completely dry!

Gently lift the edge of the skin and slide your hand underneath, carefully separating it from the breast and thighs. Evenly distribute the marinade between the skin and the meat, and don’t forget to rub the inside of the chicken with the marinade as well.

Rubbing the chicken with marinade under the skin and inside

Place the remaining chili pepper and the onion, cut into four parts, inside the chicken cavity. Tie the legs together tightly with kitchen twine and tuck the wings under the back.

Stuffing the chicken with onion and hot pepper

On a small baking sheet, place a piece of parchment paper folded in half. Pour the coarse cooking salt onto it.

Lining a baking sheet with parchment and creating a salt bed on it

Preheat the oven to 185°C (365°F). Once the oven is hot, place the chicken on the salt bed and put the baking sheet in the oven. Do not place the chicken on the salt in advance, as the moisture from the meat will dissolve the salt and create a puddle.

Placing the chicken on the salt and putting it in the preheated oven

Bake a chicken weighing about two kilograms (4.4 lbs) for a little over an hour. Remove it from the oven and immediately lift it off the salt bed. Serve piping hot.

Salt-Baked Chicken